Originating from the French region of Isère, Saint-Marcellin is a soft unpasteurized, mold ripened cheese, raw cow’s milk is used to make this small round, wrinkly cheese dusted with a coating of white yeast.
The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavor. When ripe, it is irresistible with slightly yeasty taste.
It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavor.