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Saint-Marcellin
Lyon’s favourite cheese
First mentioned in the 15th cenury, IGP Saint-Marcellin is one of those silky, creamy, unpasteurized cow’s milk cheeses that has to be eaten with a spoon. There is also a dry version that you can cut with a knife, and plenty of useful recipes on the cheese board’s website.
Text © Dana Facaros
Image by Thesupermat