{"id":4898,"date":"2026-01-19T14:29:48","date_gmt":"2026-01-19T13:29:48","guid":{"rendered":"https:\/\/www.fromagerieantony.fr\/fromage\/saint-marcellin\/"},"modified":"2026-11-09T17:14:32","modified_gmt":"2026-11-09T16:14:32","slug":"saint-marcellin","status":"publish","type":"fromage","link":"https:\/\/www.fromagerieantony.fr\/en\/fromage\/saint-marcellin\/","title":{"rendered":"Saint-Marcellin"},"content":{"rendered":"\n

In the heart of the Chartreuse massif, straddling Is\u00e8re 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.<\/p>\n\n

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.<\/p>\n\n

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-F\u00e9licien, it ripens more quickly and, depending on your taste, can be enjoyed drier, in which case it is also more powerful.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the heart of the Chartreuse massif, straddling Is\u00e8re and Savoie, the Plantimay farm is a treasure trove of cheesemaking tradition. 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