Saint-Marcellin

In the heart of the Chartreuse massif, straddling Isère and Savoie, the Plantimay farm is a treasure trove of cheesemaking tradition. The Francillon family make superb tommes there, as well as iconic cheeses such as Saint-Marcellin.

Beneath its brilliant white, lightly wrinkled rind, the Saint-Marcellin de Plantimay reveals a soft beige paste of great creaminess. After careful ripening, the paste can quite literally melt, offering a texture of rare generosity.

On the palate, its flavours evolve gracefully: lactic and buttery notes dominate when young, before giving way to more complex hazelnut aromas. A cheese of great finesse, it shows a slightly pronounced acidity in its youth, which mellows over time to reach perfect balance. Smaller than its cousin the Saint-Félicien, it ripens more quickly and, depending on your taste, can be enjoyed drier, in which case it is also more powerful.