WHAT IT TASTES LIKE: Creamy, nutty and fruity, mildly salty, with notes of mushroom. Silken texture.
WHERE IT COMES FROM: Originating from the French region of Isère, St Marcellin is a local favourite among the citizens of Lyons, the small, round, wrinkly cheese piled high on market stalls in the city. A soft, unpasteurised, mould-ripened cow’s milk cheese, it was actually made from goat’s milk until the 13th century. The texture of the young cheese varies from firm to very runny – sometimes it comes in a small pot to contain the oozy paste.