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Saint Marcellin

Saint Marcellin

Traditional soft cheese, which is hand-made and industrially produced in the Rhone-Alpes region from raw cow milk

Firm to diffluent, ivory colored interior with wrinkly, thin natural rind, which is covered in white noble mold, and blue-green mold spots with increasing ripeness

Fat content: 50 % fat, dry weight

Taste: finely creamy, characteristic, full-bodied

Ripening time: at least 2 weeks

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