Saint-Marcellin IGP | 🩆The Bow Tie Duck Manila

Saint-Marcellin IGP

A Delicate, Creamy Treat

Once made from goat’s milk, now from cow’s, this cheese from the RhĂŽne-Alpes region of France is a del­i­cate lit­tle treat that requires care its han­dling. With all its intense fla­vor, it gained its very own IGP in 2013. From the lead­ing cheese cura­tor, Fro­magerie Beillevaire.


Creamy good­ness in a pot — that is one way to describe Saint-Mar­cellin. When young, it is a gen­tle cheese with a creamy tex­ture that can vary from firm to run­ny, a faint mush­room-like aro­ma, and a mild salty fla­vor. As it ripens, the rind becomes beige and pow­dery, and gains an intense­ly nut­ty and fruity fla­vor with a hint of yeast. Because these small discs of cheese have such a frag­ile rind, they’re often packed in small ter­ra­cot­ta pots for protection. 


In its lit­tle pot, this cheese makes a love­ly addi­tion to any cheese board. Its earth­i­ness pairs well with crisp, tart fruits like apples, per­sim­mons, and can­taloup. It spreads eas­i­ly on both crusty bread and crack­ers. In Lyon, at the heart of the RhĂŽne-Alpes, this cheese is often found both in sal­ads to start the meal and in the dessert cheese sec­tion of the menu. The ter­ra­cot­ta pot makes it ide­al for a light warm­ing in the oven too.

This cheese pairs well with Span­ish red wines like the Gigon­da, a nice Pinot Noir, or even a sparkling wine. Beer lovers will also be able to enjoy it with a hard apple or pear cider. 


Back in the 15th cen­tu­ry, it’s said that Louis XI, when he was just the Dauphin and not the king, became sep­a­rat­ed from his hunt­ing par­ty on an excur­sion to the RhĂŽne-Alpes. He’s said to have been con­front­ed by a large bear and had to be res­cued by local woods­men near the com­mune of Saint-Mar­cellin. They served the Dauphin some of the local cheese while wait­ing for his hunt­ing par­ty to find him and, in return, he helped pop­u­lar­ize the cheese! 

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late. Cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.