A cheese that comes snuggly tucked in its own crock has to be good, right? That was my assumption when I picked up this cute little cow’s-milk cheese at Surdyk’s last week. Though St. Marcellin doens’t fit into our goat-cheese theme, it is a fine cheese to include on your cheeseboard any time of the year.

St. Marcellin is produced in the Rhône-Alpes region of France, which is in the southeastern part of the country – an area known for fabulous food. If you travel there, you’d likely find a raw-milk version of St. Marcellin, but here in the United States, we have to make do with the pasteurized variety, which isn’t really a sacrifice because the cheese is so damn good. Ignoring the rule that you should let a cheese sit at room temperature for one hour before eating it, I let my St. Marcellin sit out for three hours (a.k.a. dinnertime and two episodes of “Mad Men”). By then, the paste was a puddle of ooey-gooey deliciousness, just the way I like it. It was more practical to eat it with a spoon than with a knife at that point.

The taste wasn’t unlike Chaource – a creamy, slightly mushroomy blend of flavors. It had the decadence of a special-occasion cheese, but I never save cheese for special occasions – a Tuesday night is a good enough reason for me! And the three-ounce size almost makes it guilt-free – you know you can’t overdo it because it’s not a large wedge of cheese. If you enjoy St. Marcellin with a glass of a heart-friendly red wine, like a Syrah or a Châteauneuf-du-Pape, you could even consider it a healthy snack.

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