Saint Marcellin Cheese Making Recipe

by New England Cheesemaking Supply CompanyUpdated 33 days ago

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Saint Marcellin has a rich interior that develops pronounced aromas with a supple and melting texture. Traditionally made with goat milk, now it is primarily made with cow milk.

This cheese is lactic in nature, meaning the milk separation takes place slowly over a longer period (24 hours), with little to no help from the rennet.

If you have made a few cheeses at home, this recipe is a great way to venture into the realm of surface-ripened cheese. It's perfect for both the experienced beginner and the intermediate cheese maker.

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aging-time-under-1-month author-Jim-Wallace c21 buttermilk geotrichum candidum intermediate mm 100 mold ripened new-england-cheesemaking recipe skill-level-intermediate yield-2-pounds

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Description

Saint Marcellin has a rich interior that develops pronounced aromas with a supple and melting texture. Traditionally made with goat milk, now it is primarily made with cow milk. This cheese is lactic in nature, meaning the milk separation takes place slowly over a longer period (24 hours), with little to no help from the rennet. If you have made a few cheeses at home, this recipe is a great way to venture into the realm of surface-ripened cheese. It's perfect for both the experienced beginner and the intermediate cheese maker.