Origin France JANIER
MASTER CHEESEMAKER : JANIER, FROM FATHER TO SON SINCE 1880. In the Janier family, the passion for cheese has been transmitted from father to son for more than a century.
Christian Janier wears a tricolor collar. It is in this detail that live all the excellence of his know-how. After being named Meilleur Ouvrier de France (Best Worker of France : is a craftsmen competition in France, held every four years) in 2000, he accepted the Presidency of the Meilleur Ouvrier de France of the Rhône.
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. It has an intensely rustic, nutty, fruity flavour.