Description
Saint-Marcellin PGI Cheese
About Saint-Marcellin PGI
Saint-Marcellin is a wonderful little soft cheese from the Dauphiné region of southeastern France. It might be small, but when perfectly ripe it has an incredibly creamy texture and far more flavour than its size might suggest.
Made from cow’s milk, it takes its name from the town of Saint-Marcellin in Isère and has been part of the local cheese tradition for centuries.
Today, Saint-Marcellin has Protected Geographical Indication (PGI) status, protecting its connection with the region and the traditional methods used to make it.
The Backstory
Saint-Marcellin has a long history, with references to the cheese stretching back centuries.
According to local legend, in 1445 the future King Louis XI was out hunting when he had a rather unfortunate encounter with a bear. Two local woodcutters came to his rescue and afterwards gave him bread and Saint-Marcellin.
Apparently Louis was so impressed by the cheese that he later introduced it to the royal table.
Did it happen exactly like that? Who knows. But unlike some of the cheese stories we’ve come across, at least this one has been attached to Saint-Marcellin for a very long time.
Originally, cheeses in this area were often made with goat’s milk or a mixture of milks. As cattle farming became more important, cow’s milk gradually took over, and today Saint-Marcellin PGI is a cow’s milk cheese.
Protected by PGI
Saint-Marcellin received PGI protection in 2013, formally recognising its connection with its traditional production area.
It’s made within a defined region centred around Isère and neighbouring parts of Drôme and Savoie. The PGI specification controls not just where the cheese is made, but aspects of the milk production, cheesemaking and maturation too.
Saint-Marcellin is a lactic-set cheese, meaning the milk coagulates slowly rather than being quickly set into a firm curd. The curd isn’t pressed, which helps explain that wonderfully delicate texture.
The little cheeses are then salted and left to mature, changing dramatically as they age.
Saint-Marcellin – Jen’s Tasting Notes
For me, Saint-Marcellin is all about when you eat it.
When young, it’s firmer and fresher, with a gentle lactic tang and clean, milky flavours. As it ripens, the texture becomes softer and the flavours richer.
But give me a properly ripe Saint-Marcellin every time.
At that stage, the paste can become gloriously soft and almost runny, with flavours of butter and cream alongside gentle nuttiness, yeastiness and a little earthiness.
The rind is very thin and delicate and can develop white, grey or blue-grey moulds as it matures. Don’t be frightened by them — they’re part of the character of the cheese.
This is one where I’d definitely recommend trying it at different stages of maturity. A young Saint-Marcellin and a fully ripe one can feel like two completely different cheeses.
How to Serve and Pair Saint-Marcellin
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature. With Saint-Marcellin in particular, temperature makes an enormous difference to the texture.
- Classic pairings: I’d go for a light Rhône red such as a fruity Syrah. You want enough flavour for the cheese without overwhelming it.
- Something a little different: A Viognier is lovely too; its aromatic fruit works beautifully with the buttery richness.
- On the plate: Fresh crusty bread. That’s it. When Saint-Marcellin is perfectly ripe and almost spoonable, I don’t think it needs anything else.
- In the kitchen: If yours comes in a little ceramic pot, you can warm it gently until molten and scoop it up with bread. Although, if I’ve got one at exactly the right stage of ripeness, it’s unlikely to make it anywhere near the oven.
Jen’s note: Legend has it that the future Louis XI was once separated from his hunting party and found himself face-to-face with a hungry bear. Local woodsmen distracted the bear by offering it some of their cheese, saving the future king from danger. Impressed by the cheese’s quality, Louis is said to have later introduced it to his court.
Buying Saint-Marcellin PGI
- Brand or Producer: Fromagerie Alpine
- Product name: Saint-Marcellin PGI
- Milk: Cow
- Country: France
- Region: Isère
- Strength: Mild
- Vegetarian: No
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- Whole little cheese (approx. 80g), £5.45
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
