Tomme de Saint-Marcellin
Tomme de Saint-Marcellin or Saint-Marcellin is a farm cheese made in the Isère province from cow’s milk (was made from goat’s milk in the 13th century). A small disc shaped cheese with an excellent bluish grey rind and a soft creamy inner layer with a nutty relish. Develops a sweet and slightly acidic flavour after 4 weeks of aging. Contains around 40% fat. Usually appreciated with Châteauneuf-du-Pape, Côtes-du-Ventou or Gigondas. Can also be served with light red or fruity red wines. A combination of Tomme de Saint-Marcellin and Fruity Beaujolais is worth trying!