Nowadays, Saint Marcellin is made from cow’s milk. But in the 13th century the cheese was made exclusively from goat’s milk. Saint Marcellin is coming from the Dauphiné region. east of Lyon. It is generously salted on both faces. The cheese needs a long time to mature. Although quite similar to Banon – without the chestnut leaves – Saint Marcellin is even creamier, with an added nutty and fruity flavor.