ST MARCELLIN FERMIER IGP

Beneath a wrinkled rind dusted with fine white bloom, the Saint-Marcellin fermier IGP holds a supple paste that ripens towards a delicately runny centre. On the palate, notes of fresh cream and butter meet a more animal expression, the signature of the region's traditional cheeses. Made with raw milk by the Ferme de Plantimay, it is ripened in our cellars to keep this balance between richness and character. Its small 80 g format makes it an easy, individual portion to serve. Enjoy it at room temperature, on a slice of country bread. Like our other cow's milk cheeses, it also works at the end of a meal, or melted over warm potatoes. To pair it, a dry white from the Rhône valley, or a light, fruity red, will follow its texture without overpowering it.