Making Saint Marcellin – A Cheese With a Fondue Like Interior

cow's milk

🥗Healthier: goat's milk

💰Cheaper: sheep's milk

Goat's milk offers a similar texture and flavor profile.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Heat the raw cow's milk to a temperature suitable for the cultures to thrive.

Ripen the milk with a starter culture.

Add a small dose of rennet to curdle the milk, which takes two whole days.

Leave the milk at room temperature to allow slow thickening, developing a more acidic and sour flavor.

After two days, strain the cheese using cheesecloth, resulting in a yogurt-like consistency.

Drain the cheese for a day to release the whey.

Break up the curds and add salt to the interior, letting it sit for another day to cure and suck out moisture.

Pack the curds into small terracotta pots for aging.

Allow the cheeses to cure in a room to develop a coat of fungus known as geotrichum candidum.

After a couple of weeks, check the aging process and observe the cheese's development.

Serve the cheese by warming it in the oven for a few minutes until melted, using it as a dip for crackers and bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens