Produced in the Rhône-Alpes region of France, Saint Marcellin is a delicate little cheese made of pasteurized cow’s-milk, soft-ripened, very creamy and with a slight mushroomy aroma. The rind of this cheese is almost non-existent at room temperature, and once warmed, you will need a spoon, my friend!! And Saint Marcellin comes in the little tiny brown terra cotta pot.
Just grab a fresh baguette, slightly warm, to serve the cheese along with a nice wine and you won’t need anything else.
Unfortunately, we didn’t write the name of the second cheese with the orange rind. We googled, we talked to some people but NO ONE knows for sure what this cheeset is. If you know, please, let us know because we loved it!!! Bad bloggers, right?!! But life is all about sharing.. maybe you can share this information with us!!
Have a great weekend!!
Beijos e Tchau!!
Ludmilla and Marilyn Chudda