Saint-Marcellin is a delicious cheese from the Isère region, near the town of Saint-Marcellin, although it is also very popular in Lyon and often associated with Lyon gastronomy. It’s a small, soft cheese made from cow’s milk (sometimes formerly from goat’s milk), with a bloomy or slightly ripened rind.
It is distinguished by its creamy, melt-in-the-mouth texture, especially when well matured, and by its delicate, slightly acidic taste with hazelnut aromas. It can be enjoyed fresh, dry or highly matured, depending on preference, and is often served warm, runny, on bread or in traditional dishes.
Historically, it is said to have gained popularity in Lyon thanks to the famous “bouchons lyonnais” – including the Café des Fédés! these typical restaurants of the city where it is often served at the end of the meal.
