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). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The Saint-Marcellin by “Grand Laitier” cheese masters is 55gr. and preserved in between 2 and 4 degrees. It is best consumed at room temperature.
According to the original recipe, the crottin is made from goat cheese. However, the Crottin of «Grand Laitier» is produced exclusively from whole cow milk from the Iznoskovsky district of the Kaluga region and is named after its author, Mr. Frederic Piston d’Eaubonne.
This small cheese which weights 40 gramms was called «Les boutons» (the buttons) as they sell only in pairs. This pure création of «Grand Laitier» is recognizable by a crown that shows when its body compresses into a rich cream. Best preserved in between 2 and 4 degrees, it is consumed at room temperature.
Fontainebleau is a culinary specialty whose recipe can vary. Originating from the city of Fontainebleau at «Grand Laitier» it is exclusively made with fresh white cheese from cow milk. Ideally spreadable, the Fontainebleau is proposed in two variants; «Garlic & fine herbs» and “Tomato & Basil”. It is best preserved at 2 to 4 degrees and consumed “fresh out of the fridge”.
Where to buy
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Points of sales in alphabetical order
Butcher мясная лавка
Большой патриарший переулок д. 8 стр. 1
Преображенская площадь д. 6
Сou cou fromages
ул. Мытная д. 74 (Даниловский рынок), торговая точка № 40 напротив ресторана «Три утки»