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 SAINT MARCELLIN
Description:
This cheese was born many centuries ago from goats milk. Saint-Marcellin is today produced from cow's milk.

Texture:
The cheese has a soft pâte and should be eaten in a creamy state.
Taste:
It has a light, subtle acidic taste and gives off a vegetable and nutty aroma.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Chateauneuf du pape rouge
From Milk
Season for indulging
Weight
100 g
Affinage
2 to 6 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a white mould


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