The wrinkly deviant child
Marcel is a small soft cheese made by L’Artisan Organic in Mortlake, Victoria. Matthieu Megard was inspired by Saint Marcellin, a soft cheese originating from the Auvergne Rhône-Alpes region in Eastern France.
Matthieu established L’Artisan Organic in Timboon, Victoria, in the early 2000’s. A couple of moves later, he now finds himself in a brand new cheesemaking facility in Mortlake. The complex, named Mortlake Organic Dairy, is also home to Symons Organic Dairy Co.
Oozy when ripe
Marcel is made using pasteurised organic cow’s milk. After maturing for 4-6 weeks, a delicate Geotrichum candidum rind forms around the soft straw-coloured pâte. When young, its centre is still subtly chalky. However, as it matures, the texture breaks down to be decadently oozy.
Moreover, Marcel has a fresh and lactic aroma and a pâte with decadently silky mouthfeel. It has an earthy and mildly savoury flavour palette, with a citric finish. At 6 weeks, the cheese will have more complex flavour and a more pungent aroma.
How to serve Marcel
Leave at room temperature for 30 minutes and spread on a warm crusty baguette. Pair with a fragrant Pinot Gris.
