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Saint-Marcelin La mère Richard – 80g

$57

It carries the name of its native town located in the Vercors area of Isère among walnut orchards that produce the famous Grenoble A.O.C. walnuts.
The first traces of Saint Marcellin cheese go back to the 15th century. At the time, it was exclusively made from goat’s milk.
Louis XI is said to have discovered it during a convalescence near Vercors after having a hunting accident there; during his stay, lumberjacks were said to have shared this local cheese with him. The king would later introduce Saint Marcellin to the royal table.
Beginning in the 18th century, goat breeding gradually lessened and cow breeding increased, and Saint Marcellin became a mixed-milk cheese before becoming a cow’s milk cheese.

Piece of 80g
Best before: 1 week after the delivery

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Description

Origin : France, Rhône-Alpes
Farmhouse cheese: Yes
Milk : Raw
Texture : Soft with bloomy rind
Fat : (%) : 24%
Wine: Dry Red Wine
Seasonality : April-September
Animal : Cow
Intensity : Strong
IGP/PDI : Yes
Appearance : Creamy
Pregnant woman: No

 

 

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