Saint-Marcellin
Initially, Saint-Marcellin was made with goat milk then mixed with cow milk. Only the farmer’s family ate it, and any surplus was sold on the markets in the region. It was invited to Louis 11th table before becoming a hit early in the 20th century. Sacha Guitry himself even wrote a line dedicated to this refined cheese "Saint-Marcellin, now I understand why you were elevated to sainthood!"Made principally in the valley of the Isère, but also in the Vercors, it reveals its full personality on the cheese board when it is runny under a thin grey-blue rind, presented on a bed of straw. To keep its suppleness and flavour, it should be protected from the cold. It is sometimes kept in "gêne de marc", white wine or sealed off from air to get it pinkish, tender, soft and sometimes runny.
| Choose a cheese from the French Alps | ||||
| Abondance | Bleu de Gex | Banon | Saint-Marcellin | Bleu de Termignon |
| Savoie Tomme | Vercours Sassenage | Beaufort | Reblochon | Vacherin Mont d'Or |
| Chevrotin | Comté | Picodon | Tamié | Tome des Bauges |