pronounced "SAY-nt MAR-ks"
"St Marks," an American take on the French favorite St Marcellin, arrives in a red crock for easy indulgence. Warm it briefly in the oven to enjoy its rich, creamy, and meaty essence oozing gloriously. Akin to its inspiration, it's meaty and salty with a milky touch. Best paired with a Beaujolais or dry cider, this version respects tradition while offering a delightful twist to savor with jams, crackers, and more.
Country | USA |
Milk | Pasteurized Cow |
Rennet | Vegetarian |
USA
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