There's gold in them thar hills! From the Isère departement in the French Alps comes the ooey, gooey, utterly delectable St. Marcellin. Best served with a spoon, it is so soft and creamy that it comes to America in a little ceramic crock pot so that it can survive its arduous trans-Atlantic journey. It is usually aged for one month (which means that peak season is right about now) and has a hearty flavor that is at once mushroomy and barnyardy.
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