Since 1942, Father Marcellin’s cheese factory has been making a regional speciality made from cow’s milk, the sweet and creamy Saint Marcellin IGP, in the traditional way.
Since the creation of the cheese dairy, in order to maintain authentic products with a typical taste, many steps in the making of Saint-Marcellin IGP still call upon the know-how of the Master Cheesemakers. They mould into individual moulds, salt and turn over by hand. Then, the ripeners monitor the humidity and temperature conditions in the halls and select the cheeses, one by one, by touch, to adapt to the taste of each customer.