By: Lisa Griffin, Bleecker Street Monger
St. Marcellin is a little French cheese beauty that comes in it’s own crock, replete with creamy, salty deliciousness. Originally from the Dauphine province, which is now the Rhone-Alpes region in France, this pasteurized cow’s milk cheese is aged for about a month and has a thin, mushroomy rind. I love this cheese because it is so versatile. You can eat it hot or not. It’s a great addition to any cheese plate, as is. But, throw it in the oven for a few minutes, crock and all, and you have a bubbly, gooey little pot of goodness. Just pick up your dipping favorites – like cornichons, apples, baguette bits or crudité veggies. It’s like having your own personal fondue. Want a cheesy dessert that is sweet and savory? Drizzle a little honey on top of your St. Marcellin and dip fresh berries, dried cherries or candied walnuts. In France, St. Marcellin is often served warm on salads. I also find that it is a great melty topper for a crostini appetizer. Feature this cheese gem at your summer dinner party or Bastille Day celebration. You never have to eat it the same way twice!
Summer Salad with St. Marcellin
Serves 4, 15 minutes
4 cups of Arugula, Frisee, or your favorite mixed greens, washed and dried
2 crocks of St. Marcellin, on the firmer side
¼ cup of pine nuts, toasted
2 TBSPs red wine or sherry vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Dijon mustard
Salt and pepper to taste
-Preheat the oven to 350. Cut two firm St. Marcellins into quarters. Place them on a parchment-lined baking sheet.
-Whisk together your vinegar, mustard, and olive oil. Add some salt and pepper to taste, while whisking.
-Place your cheese in the oven. Heat until it is just starting to droop (about 2 minutes)
-While your cheese is melting, place your greens in a bowl and toss with vinaigrette. Add the pine nuts while you are tossing.
-Divide the greens onto four plates. Slide two pieces of melted St. Marcellin on the top of each plate and serve immediately.