French cheese lovers would put St. Marcelin on top of any soft cheese. It’s a small disc-shaped soft cheese that became famous after being aged softly by the affineur in Lyon. It’s from a lactic curd which formed overnight by the action of lactic culture and a very small dose of rennet. It’s scooped in a small disc-shaped mold, salted, and aged to develop a melting texture in three to four weeks.  I was honored to serve this cheese to the great chef Paul Bocuse for his birthday dinners in NYC for many years at chef Thomas Keller’s request. It’s a simple cheese to make, so it’s more difficult than any other cheese to make well.
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Ingredients: Jersey cow’s milk, starter culture, vegetarian rennet, salt.