Saint Marcellin and its cousin Saint Felicien are small supple cow's milk cheeses from Dauphiné in the Rhône-Alpes region of France. Saint Marcellin has a soft, creamy texture and a slight mushroomy aroma of the Geotrichum rind. The small wheels are so young and tender that they are generally packaged in a small terracotta pot. One of the best cheeses produced in Rhône-Alpes region of France, Saint Marcellin pairs well with Côtes du Rhône Village like Gigondas and similar Spanish reds. Saint Marcellin is traditionally paired in Lyon with Beaujolais. One piece weighs approximately 3 ounces.
