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Lyon’s favourite cheese

Un Saint-marcellin, fromage du Dauphinois.

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.

AOPs and some others

Auvergne Rhône Alpes

Cheese and dairy

Text © Dana Facaros

Image by Thesupermat