Saint-Marcellin rôti
Rôti Saint-Marcellin, salade verte et sa garniture.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Saint-Marcellin cheese has a long history in the Dauphiné region of France, dating back to the 13th century. Originally made from goat's milk, it transitioned to cow's milk over time. Roasting the cheese is a more recent culinary adaptation, reflecting evolving tastes and techniques.
Saint-Marcellin is a regional specialty of the Dauphiné area in France, particularly associated with the town of Saint-Marcellin. It's a cheese deeply embedded in local culinary traditions and often enjoyed as a simple yet elegant appetizer or light meal.
Regional Pride
Saint-Marcellin is a source of pride for the Dauphiné region and a key ingredient in local cuisine. Its production is carefully controlled to maintain its quality and authenticity.
Appetizer or Light Meal
Rôti Saint-Marcellin is often served as an appetizer before a larger meal or as a light lunch or dinner, especially during warmer months.
Social Gathering
Sharing a warm, roasted Saint-Marcellin with friends and family is a common and convivial experience, often accompanied by crusty bread for dipping and enjoying the melted cheese.
Saint-Marcellin rôti offers a delightful contrast of textures and flavors, from the creamy, melted cheese to the fresh, crisp salad. The roasting process intensifies the cheese's inherent nutty and earthy notes.
The dish features Saint-Marcellin cheese, a soft, cow's milk cheese with a bloomy rind. Roasting the cheese warms it through, creating a molten, gooey interior. The green salad typically includes a mix of lettuces, such as butter lettuce, frisée, or romaine, providing a refreshing counterpoint. The garniture can vary, but often includes walnuts, croutons, herbs (like chives or parsley), and a light vinaigrette (often a Dijon vinaigrette) to dress the salad and complement the rich cheese. Expect creamy, nutty, slightly tangy, and earthy flavors from the cheese, balanced by the fresh, slightly bitter, and acidic notes of the salad and vinaigrette.
Cheese Selection
Choose a Saint-Marcellin that is ripe but not overly runny. It should give slightly to the touch but still hold its shape. An affineur can help you select the perfect ripeness.
Roasting Technique
Roast the cheese in a small oven-safe dish or ramekin. You can roast it directly in its ceramic pot, if it comes in one, for even heat distribution. Bake at a moderate temperature (around 350°F or 175°C) until the cheese is melted and bubbling, typically 10-15 minutes.
Salad Preparation
Use fresh, high-quality salad greens and prepare the vinaigrette just before serving to prevent the salad from becoming soggy. A simple Dijon vinaigrette is a classic pairing.
Garniture Options
Experiment with different garnitures to customize the dish to your taste. Toasted nuts, dried fruits, fresh herbs, and a drizzle of honey can all add interesting flavors and textures.
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