Saint Marcellin IGP

Saint-Marcellin bears the name of its town of origin, a village in Isère at the foot of the Vercors. Originally, this cheese is made from goat's milk, but from the 18th century, a transition was made to manufacture with 100% cow's milk.

Created in 1942, the Fromagerie de Saint-Just-de-Claix now has 145 employees and collects, in particular in Vercors and Chartreuse, cow's milk from 77 dairy farms, 51 of which are IGP milk and 5 are organic milk. Since its creation, to maintain authentic products, many stages of production still call today on the know-how of Maîtres-Fromagers who mold, salt and turn the cheeses by hand.