The World Famous St Marcellin IGP by La Mère Richard

Tasting Notes of the Curator

La Mère Richard, a legendary figure in Lyon’s gastronomy scene, is renowned for their exceptional Saint Marcellin cheese – the best in the world. This exquisite cheese is an uncooked, creamy cow’s milk cheese with a soft doughy texture and a thin, soft crust. The cheese boasts a blue variable intensity and a creamy tan and white coloring. The taste starts off mild and then finishes with an irresistible fruity and nutty profile. Its unique flavor can be attributed to its meticulous production process, which includes a week of drainage followed by a month of fermentation in a humid cave.

Often considered a cousin to Saint-Félicien due to their similar production methods, La Mère Richard’s Saint Marcellin stands out for its unmatched quality and flavor.

Pairings and Suggestions

• To fully appreciate La Mère Richard’s world-class Saint Marcellin, pair it with an aromatic Viognier or another white wine from the Rhône Valley.
• For red wine enthusiasts, complement the cheese with a Beaujolais, a low-tannin, fruity red wine.
• This versatile cheese can also be used in cooking to create exquisite sauces, pastries, and other gourmet dishes.

A Royal History of Saint Marcellin

The first traces of Saint Marcellin cheese date back to the 15th century when it was made exclusively from goat’s milk. Legend has it that King Louis XI discovered the cheese while convalescing in Vercors following a hunting accident. The local lumberjacks shared the cheese with him, and he later introduced it to the royal table. By the 18th century, cow breeding increased, and Saint Marcellin transitioned from goat’s milk to cow’s milk, eventually becoming the world-class cheese of La Mère Richard.

Storage Instructions

Store La Mère Richard’s Saint Marcellin cheese in a cool, dark place or in the refrigerator to maintain its freshness and unmatched quality.