Close
We’ll keep you in the loop on new cheese & deals!
And we’ll never sell or share your info.
Cart(0)
888-692-4339

St. Marcellin

$8.99/EA
Good things come in cute little crocks. This one's a soft-ripened disk of sweet, pasteurized cow milk from the northern French province of Dauphine. It has a golden crust and unparalleled silky texture. Aged about one month, the flavor is comparable to Brie de Meaux: mushroomy, truffly and earthy with a delicate residual tang. As it ripens further, the flavors become robust, while the softening texture becomes more dependent on its ceramic home for stability. Warm it in the oven and serve with a fresh baguette. For extra flair, open a bottle of spicy Syrah-based red.

Just the facts

Country France
Region Rhone Alpes
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 1 month
Cheese Type Brie and Creamy
Wheel Weight 4 ounces
Pairing Recommendations

Pour a glass of...

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Wheat Beer, Weisse, Hefeweizen, Wit
    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.

     

    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

St. Marcellin zoom

Makes a great cheese plate with...