Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
£5.45
St Marcellin PGI is a cheese with deep roots in French rural culture and a smooth journey from regional speciality to internationally loved delicacy. Its protected status ensures traditional production and quality, while its versatile flavours and textures make it a highlight on any cheese board. Whether you enjoy it young and firm or ripe and runny, paired with wine, fruit, or bread, its nuanced character rewards exploration and appreciation.
St Marcellin, also called Saint-Marcellin, is a little soft, creamy cheese from southeast France. It comes from the Dauphiné region, around the town of Saint-Marcellin in Isère. It’s made with cow’s milk and is known for its gentle texture and subtle, mild flavours.
St Marcellin is a bit special because it has Protected Geographical Indication (PGI) status. That means only cheese made in a certain area, using traditional methods, can be called Saint-Marcellin. This helps keep its heritage alive and makes sure you’re getting the real thing. The EU granted it this protection in 2013, and the UK still recognises it.
St Marcellin has a long history, with the earliest written records dating back to the 1400s. According to accounts from that time, King Louis XI tasted the cheese after a hunting incident near the Vaucluse mountains. Local woodcutters cared for him and introduced him to their cheese.
At first, St Marcellin was made only with goat’s milk. But as more cows appeared in the area, cheesemakers switched to cow’s milk. These days, the PGI version uses milk from breeds like Montbéliarde, Holstein, and Abondance.
For centuries, it was sold locally at markets and remained a regional speciality. It was not until the 19th century that the cheese began to be traded more widely under the name of the town, solidifying its identity in French gastronomy. This wider recognition set the stage for the protections that would come later.
Building on its long-standing heritage, the PGI for St Marcellin officially links its special character to its place of origin. This means the cheese must be produced and matured within a defined area that includes parts of Isère, Drôme, and Savoie. The milk must be sourced from cows raised locally with pasture-based diets that reflect the terroir. The rules also state that the cheese must be made the traditional way, with lactic curd, no rushing or pressing, and just a natural bit of salt.
This protection preserves traditional cheesemaking practices and supports small producers, ensuring that consumers receive authentic St Marcellin.
St Marcellin’s flavour profile can vary significantly with age. When it’s still young, the cheese is firmer, with a gentle tang and a fresh, milky taste. At this point, it is clean and delicate. As it matures, the paste softens to a luxurious creaminess. I always find that its flavours become richer, with gentle notes of fresh milk, cream, and subtle earthiness. But, for me, you can’t beat a St Marcellin when it is fully ripe. It goes almost runny under the rind. Its flavour deepens, with nutty, yeasty, and slightly salty notes, all balanced by a buttery richness.
The rind is thin and delicate, often white or lightly mottled with hints of grey-blue mould, adding a gentle flavour contrast without overpowering the cheese. Observing the cheese’s evolving texture is an essential aspect of enjoying St Marcellin. Its consistency can shift from soft and silky to nearly liquid as ripening progresses.
Jen’s note: Apparently, back in the 15th century, some local woodsmen saved the future King Louis XI from a bear in the 15th century by offering him this cheese, leading him to introduce it to the royal court.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
