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Cheese from France, Bas-Dauphiné
Whole cow milk, raw or thermised but never pasteurised, is soured with lactic bacteria and renneted, then left to curdle for 12–24 hours in small basins. The soft curd is moulded without pre-draining or pressing, drains at least 14 hours, is dry-salted, and then dries and ripens until a thin white to grey-blue rind forms, at least 10 days after renneting. Made in 6 steps over 12 days – 13 days. The longest step, drain the surface, dry and ripen, takes at least 10 days (INAO 2012) and runs at 7–26 °C (INAO 2012). Lactococcus lactis, the main lactic bacterium on the rind and Geotrichum candidum, the main yeast on the rind do most of the fermenting.
| Main step | at least 10 daysSet[stmarc-cdc][stmarc-du] | Drain the surface, dry and ripen |
|---|---|---|
| Temperature | 7–26 °CSet[stmarc-cdc] | Drain the surface, dry and ripen |
| Acidity | pH up to 4.6Set[stmarc-cdc] | Mould and drain |
| Whole cow milk · Not standardised in fat or protein; raw or thermised, never pasteurised; from the area[stmarc-cdc] |
| Lactic bacteria · Added to sour the milk[stmarc-cdc] |
| Ripening flora, optional · Yeasts, moulds and Geotrichum[stmarc-cdc] |
| Rennet[stmarc-cdc] |
| Dry salt · On both faces; no spices or herbs[stmarc-cdc][stmarc-du] |
| Starter: lactic bacteria, often with Geotrichum, yeasts and moulds |
Total time across the recorded steps: 12 days – 13 days
What changes: Starting material: whole cow milk, raw or thermised, never pasteurised
Output: whole cow milk.
Microbes at work in this step
native raw-milk flora; milk is used raw or thermised
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Saint-Marcellin is a cow-milk cheese made the way small lactic goat cheeses are made, with a 12–24 hour acid set and no pressing. Pasteurisation is banned, and the curd must not be pre-drained. Its rind is dominated by Geotrichum and its bacteria by Lactococcus, a simpler flora than washed-rind cheeses.
The milk is raw or thermised, never pasteurised.
Every number is labelled with how it is known. How this atlas is made
The specification says the cheese was dried in hanging baskets called tommiers, sometimes in walnut-drying sheds, and that Saint-Marcellin was the main market town from the 15th century.
