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It is generally small in size, about 80 grams with a mottled creamy-white exterior.
The degree of runniness increases with age as the exterior gains blue, then yellow within two to three weeks after production.Saint-Marcellin is a soft French cheese made from cow's milk, its name comes from the small town of Saint-Marcellin (Isère).
|Specification||Herve Mons travels all over France, searching for the best cheeses, particularly from those farmers who are still using traditional methods of production. Then the cheeses are matured in the Mons caves to develop their aromas and taste. This is why today, Maison Mons is the official supplier of the best tables around the world and is recognized as the benchmark in specialty cheeses.|