Saint-marcellin is a soft french cheese made from cow's milk. named after the small town of saint-marcellin (isère), it is produced in a geographical area corresponding to part of the former dauphiné province (now included in the rhône-alpes région).: 162  it is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.: 162  the degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.: 162 it is similar in texture and taste to saint-félicien, a larger cheese produced in a different part of the rhône-alpes région. saint-marcellin is available in 3 degrees of ripening (affinage): ...

Source: Wikipedia