Originating from the French region of Isère, Saint-Marcelin is a soft unpasteurised, mold ripened cheese that was made exclusively from goat's milk until the 13th century. Today, cow’s milk is used to make this small round, wrinkly cheese dusted with a coating of white yeast. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavour. When ripe, it is irresistible with slightly yeasty taste. It typically has a beige crust with a soft, creamy interior and a rustic, nutty, fruity flavour.