Saint-Marcellin is a small, round soft cheese from the Dauphiné region, Isère department. Originally, it was made from goat's milk or a mixture, but nowadays it is mainly made from unpasteurized cow's milk.

The rind is golden in color and thin. The paste is ivory, becoming very soft and runny as it ripens. When younger, the texture is still a little firmer, but when fully ripe "à la Lyonnaise" the cheese needs to be spooned.

The aroma is creamy with a subtle rustic note. The taste has lactic acidity and depth, even a slightly meaty tone. A small cheese, but powerful.

Serve at room temperature. It works particularly well with a light Gamay red wine or a pale ale. Also excellent on toasted bread, when the surface starts to melt.