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Saint Marcellin Cheese Making Recipe

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Saint Marcellin has a rich interior that develops pronounced aromas with a supple and melting texture. Traditionally made with goat milk, now it is primarily made with cow milk.

This cheese is lactic in nature, meaning the milk separation takes place slowly over a longer period (24 hours), with little to no help from the rennet.

If you have made a few cheeses at home, this recipe is a great way to venture into the realm of surface-ripened cheese. It's perfect for both the experienced beginner and the intermediate cheese maker.
  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not Ultra Pasteurized) - If using raw milk decrease culture by 25-40%
  • 1Packet C21 Buttermilk Culture or 1/16 tsp MM100 Culture
  • 1/32tsp Geotrichum Candidum
  • 4-6 Drops Single Strength Liquid Rennet
  • Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • 6-8 Saint Marcellin Cheese Molds
  • Draining Mat
  • Cheese Wrap or 6-8 3" Clay Dishes (for aging)
  • pH Strips (optional)