Production of St. Marcellin dates back to the 15th century when Louis XI popularized this small and delicious cheese. Tradition has it that, as Dauphin (Prince in waiting and Lord of the Dauphine region), he became separated from his hunting party and was confronted by a hungry bear. Fortuntely, he was rescued by some local woodsmen who fed him some of their local cheese.
Today, St. Marcellin is produced by 12 local creameries and 12 farms.
St. Marcellin is a gentle, soft and highly accessible cheese. When young, St. Marcellin has a soft, dense, creamy texture and slight mushroomy aroma. Due to the fragile and tender nature of the cheeses, they are packed in a small terracotta pot to protect them.
St. Marcellin pairs well with Gigondas and similar Spanish reds.