St.-Marcellin is one of my all-time favorite French cheeses, a stinky little aged cow's milk round with a winkled rind from the Rhône-Alpes region of France that comes in a signature terra cotta crock.
It now has an American twin, thanks to Vermont Creamery, which already makes some of the most convincing French-style cheeses in the States (like the aged goats Cremmont and Bonnee Bouche).
St. Albans is yet another winner, named for the town where the creamery gets its non-GMO cow's milk. It comes in the familiar little crock, which is handy if you decide to warm it for a speedy fondue, as the creamery suggests.
To read the rest of the story, please go to: Philadelphia Inquirer
