St Marcellin fermier DE JEAN NOEL ROCHAS

Originally, Saint Marcellin was a goat’s milk cheese but it’s now exclusively produce with cow’s milk. Named after the town of Saint Marcellin (South east of France), it is a soft round cheese similar to the Saint Felicien. At France Gourmet, we have chosen a small farm called Fromagerie Rochas to purchase the Saint Marcellin. M. Jean-Noel Rochas(owner/farmer) has been a pioneer in making sure that the cheese is produced with the best quality milk available. The cows are fed in wild open spaces at 600m of altitude from March to October. During the winter they are fed with pre-cut natural hay to preserve the quality of the milk produced. The farm uses milk that has been produced the evening before(kept at 15 degrees), together with the milk from the morning when the cheese is being produced. It is important at this point to stress that the farm uses natural lactic ferment that guarantees a consistency in taste and texture. They then start the affinage for an average period of three weeks.

Tasting : Always make sure that you get your cheese out of the fridge at least half hour before consumption. It goes well with green salad, some potatoes and sundried tomatoes. We also suggest that to have it with some jelly of espellete chilli pepper or some fig comfit. It can also be baked for a minute or two in a preheated oven. Of course no meal is perfect without some wine therefore we have a few wine that we can recommend to go with the Saint Marcellin. Beaujolais wine are always a good match for the fruitiness and softness. We also suggest Crozes Hermitages, Viognier blanc or red wine from Rhone…

A vos fourchettes!!!