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The Saint Marcellin cheese, which hails from the Rhône-Alpes region of France, is a soft cheese that begins to run like the Rhône itself when it is exposed to anything above fridge temperatures. But that’s not to say it is a bad thing. The mold rind holds itself together quite well, but you’ll no doubt find that the best part of this cheese is indeed the velvet miracle at the heart. Notes of mushrooms and deep earthiness will be tasted with this cheese.
Saint Marcellin is a relatively young cheese, aged for about a month before being sold. Purveyors of Saint Marcellin will say that the flavor profiles increase as the cheese is aged further, but one can experience the cheese in all its glory straight from the store.
Heating this cheese up in the oven will produce a fondue-like experience, but with a far more delicate flavor. Make sure to put the cheese in an oven-proof dish before heating. It will, of course, run like a spectacular, miraculous cheese river. Serve this with a fruity, medium bodied white to really complement the subtleness this cheese has to offer. Dip with crusty baguette or sourdough and enjoy with a variety of tart fruits.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.