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A soft-ripened cheese of pasteurized cow's milk with a rindless golden crust and white mold, Saint Marcellin is mild, a little acidic, and slightly salty. Characteristically, the soft beige interior is pungent and buttery. It has an intensely creamy texture, with a complex nutty, fruity flavor that becomes more robust as it matures
To keep in optimal condition, place it in the bottom of the fridge in a tightly sealed box. To really enjoy the full potential of this cheese, remember to take it out of the fridge at least one hour before serving. Saint-Marcellin is a good accompaniment to a green salad and garlic croutons.