Tuesday, February 20, 2007
Cheese of the Week: Saint Marcellin
Description: Small, soft and creamy, Saint Marcellin originated hundreds of years ago and was first made from goat's milk. It has a thin rind, generously coated in salt, and is generally packaged in a ceramic pot. Well matured, it develops a nutty and fruity flavour and pairs nicely with hearty red wines such as Côtes du Rhône or Gigondas.
Link: www.saint-marcellin.fr (in french)