Saint Marcellin IGP/ 80g / Cow/Thermised/Animal Rennet/ Soft white bloom / Isere / 28% /Lactic, lemony.
 
This cheese bears the name of the town where it comes from, located in Vercors, in Isère, in the heart of the walnut plantations which produce the famous A.O.C. Grenoble walnuts. The first traces of Saint Marcellin date back to the 15th century. It was then made only with goat's milk.
Louis XI  discovered it following a hunting accident in the Vercors where he was cared for by lumberjacks who offered him this local cheese. He introduced the Saint Marcellin on the royal table.
 
From the 18th century, goat breeding gradually decreased in favor of cows, and Saint Marcellin became mixed and then only with cow's milk. Its rind is very thin with a light whitish down and sometimes a few spots of blue. Its pate is cream colored and has no holes.
 
I have had Bryn Williams serving it with an apple compote at his famous Odette's.
 
For a rather “young and mellow” Saint-Marcellin (12 to 15 days of maturing), prefer a Croze Hermitage from the region or the Balmes Dauphinoise wines, such as a rather fresh Chardonnay. Young wines (around 2 years), which enhance the taste of “young and soft” Saint-Marcellin cheese.
 
For a more “old and creamy” Saint-Marcellin (20 to 25 days of maturing), prefer a white and dry wine, such as a Saint-Joseph, a Châteauneuf du Pape or even a great Chardonnay. Wines that are between 4 and 5 years old and which offer much more roundness and volume on the palate.