Saint-Marcellin is a soft French cheese made from cow's milk, named after the town of Saint-Marcellin in the Isère department. This cheese has been produced since the 15th century, and was originally made with goat's milk. It has a smooth and creamy texture that becomes runnier as it ages. It is often ripened in small terracotta pots. This recipe blends the traditional Saint Marcellin with a blend of pepper and berries with fruity, floral and spicy notes, to release aromas reminiscent of Gamay wines.