Saint

Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin , 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): sec, crémeux and bleu.

Source: Wikipedia