LE SAINT MARCELLIN, from goat to cow.
Initially designed several centuries ago with goat's milk, then also with a mixture of goat's and cow's milk, it is today exclusively with raw or thermized cow's milk of the Montbéliarde or Holstein breeds that Saint Marcellin is realised.
Its production comes from a lactic-type curd, neither pressed nor kneaded, without the addition of spices or herbs, lightly salted then dried and refined. It can be soft, offering a melting texture, or dry and firmer.
The first traces of Saint Marcellin date back to the 15th century when the dauphin, the future Louis XI, discovered it during a hunting accident in the Vercors. Peasants who came to his aid gave him a taste of Saint Marcellin. He will not forget it and this cheese will then appear in the account books of the King's intendant.
Rich in vitamins A and B9, but also in iron, Saint Marcellin can be cooked, melted and au gratin, or enrich savory pies and chaplains, ravioli and puff pastries.
