Veteran cheesemonger Patrick Ambrosio lifts the lid on Saint-Marcellin…
From farmhouse pride to commercial success, Saint-Marcellin truly is a cheese for the ages. Once made with goat’s milk in 14th-century Isère, today’s cow’s milk iteration still boasts a full, lactic flavour. After a couple of weeks it’s a welcome guest on any cheeseboard and, a week or two later, develops a desirable ‘melting’ texture (complete with intense whiff and taste!) that makes it delicious when slightly heated. The ever-popular fromage was championed by the late Paul Bocuse, is the speciality of La Mère Richard at Les Halles Lyon, and is celebrated annually at the Fête du Saint-Marcellin.
First printed in our sister publication France Today
Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, NY. www.villagecheesemerchant.com
