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Cheese St Marcellin IGP Cow Milk LFM 80gr

Item No. IDA0WW0001938
History of Saint-marcellin Saint-Marcellin cheese has a little history that goes back to the time when the Dauphiné was the prerogative of the Dauphin, who lived there. In this case it is the future Louis XI. Cornered in a forest by a large bear, while forcing the wolf into the Worm-body, it invoked

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History of Saint-marcellin

Saint-Marcellin cheese has a little history that goes back to the time when the Dauphiné was the prerogative of the Dauphin, who lived there. In this case it is the future Louis XI.

Cornered in a forest by a large bear, while forcing the wolf into the Worm-body, it invoked the sky, but also called for help. Two woodcutters overheard him, rescued him from his perilous situation and took him to their cabin, where they offered him cheese from the valley where they lived to eat. The Dauphin found him excellent and set off again in search of the troop he had lost. Back on his estate, he delivered to each of the woodcutters the title of nobility he had promised them. But this title of nobility was to be accompanied by a sum of 10,000 crowns...which they are still waiting for.

Fabrication

Saint Marcelin is made from raw cow's milk, 24 hours afterrenneting, the curd thus obtained is ladled into molds where it drains quietly. This is followed by a first reversal and a first salting.

A few hours later, the cheese is removed from the mold to salt the other side. The cheese then enters its drying phase for 24 hours or more before beginning its ripening in the ripening room, which can last from two weeks to a month.

Tasting advice

Saint Marcellin is a cheese that is generally eaten at the end of a meal. It can also be used to make hot dishes.

Wine-pairing

Saint-Marcellin can be enjoyed with white, Savoie and Condrieu wines.

Aspect : fine rind
Texture : tender
Smell : lactic to fermented
Taste : sweet, slighty acid at first

Main Features

Article code : MARC1
Production place : Rhône-Alpes, France
Approval number : FR 54 395 173 CE
Maturing place : Lorraine, France
DLUO : 21 jours
Maturing time : 15 jours minimum T°
Stockage : between + 2°C et + 6° C
Weight : 80 g

Nutritional Values

Type of milk : raw cow milk
Rind color : white
Type of cheese : pâte molle with bloomy rind
Texture color : jaune claire

Ingredients :
- cow’s raw milk 96.20 %
- Lactic Ferments 2 %
- Salt 1.50 %
- Rennet 0.30 %

Energetic value for 100 g

kcal-kJ 277 - 1159
Proteins 17 g
Sugar 0.99 g
Salt 1.50g

Teneur en matières grasses

Fat on total weight 23 %
Fat on dry weight 55 %
Dry Extract 40 %

Microbiological Standards

Listeria : none in 25 g
No preservatives or color additives
Salmonella : none in 25 g
Guaranteed GMO - free
Entérobactérie : < 10 ufc/ml

Logistics

Packing : paper and wood box
Box size :
Big format 600*150*400 mm
Small format 310*110*220 mm

รายละเอียดสินค้า

Country of Origin
France
Preservation
Chilled

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Cheese St Marcellin IGP Cow Milk LFM 80gr

Item No. IDA0WW0001938
History of Saint-marcellin Saint-Marcellin cheese has a little history that goes back to the time when the Dauphiné was the prerogative of the Dauphin, who lived there. In this case it is the future Louis XI. Cornered in a forest by a large bear, while forcing the wolf into the Worm-body, it invoked

ลักษณะ

History of Saint-marcellin

Saint-Marcellin cheese has a little history that goes back to the time when the Dauphiné was the prerogative of the Dauphin, who lived there. In this case it is the future Louis XI.

Cornered in a forest by a large bear, while forcing the wolf into the Worm-body, it invoked the sky, but also called for help. Two woodcutters overheard him, rescued him from his perilous situation and took him to their cabin, where they offered him cheese from the valley where they lived to eat. The Dauphin found him excellent and set off again in search of the troop he had lost. Back on his estate, he delivered to each of the woodcutters the title of nobility he had promised them. But this title of nobility was to be accompanied by a sum of 10,000 crowns...which they are still waiting for.

Fabrication

Saint Marcelin is made from raw cow's milk, 24 hours afterrenneting, the curd thus obtained is ladled into molds where it drains quietly. This is followed by a first reversal and a first salting.

A few hours later, the cheese is removed from the mold to salt the other side. The cheese then enters its drying phase for 24 hours or more before beginning its ripening in the ripening room, which can last from two weeks to a month.

Tasting advice

Saint Marcellin is a cheese that is generally eaten at the end of a meal. It can also be used to make hot dishes.

Wine-pairing

Saint-Marcellin can be enjoyed with white, Savoie and Condrieu wines.

Aspect : fine rind
Texture : tender
Smell : lactic to fermented
Taste : sweet, slighty acid at first

Main Features

Article code : MARC1
Production place : Rhône-Alpes, France
Approval number : FR 54 395 173 CE
Maturing place : Lorraine, France
DLUO : 21 jours
Maturing time : 15 jours minimum T°
Stockage : between + 2°C et + 6° C
Weight : 80 g

Nutritional Values

Type of milk : raw cow milk
Rind color : white
Type of cheese : pâte molle with bloomy rind
Texture color : jaune claire

Ingredients :
- cow’s raw milk 96.20 %
- Lactic Ferments 2 %
- Salt 1.50 %
- Rennet 0.30 %

Energetic value for 100 g

kcal-kJ 277 - 1159
Proteins 17 g
Sugar 0.99 g
Salt 1.50g

Teneur en matières grasses

Fat on total weight 23 %
Fat on dry weight 55 %
Dry Extract 40 %

Microbiological Standards

Listeria : none in 25 g
No preservatives or color additives
Salmonella : none in 25 g
Guaranteed GMO - free
Entérobactérie : < 10 ufc/ml

Logistics

Packing : paper and wood box
Box size :
Big format 600*150*400 mm
Small format 310*110*220 mm

รายละเอียดสินค้า

Country of Origin
France
Preservation
Chilled

สิ่งที่แนบมา

รีวิว (0)

ยังไม่มีการรีวิว