Romans Part Dieu

Romans Part Dieu is very similar to Saint Marcellin, by its origin - the Dauphiné - and its method of production. Only the form is different. The cheese is presented in a disk form 10 centimetres high (4 inches) and 1.5 centimetres thick (0.55 inches). Like the Saint Marcellin it is rich and creamy. A cheese that melts in the mouth. After 2 weeks of maturing, the white pâte becomes creamy and then deliciously runny.


Area Rhône-Alpes	Season Spring - Summer - Fall	Maturing Minimum 2 weeksFor US deliverymaturing extended over 60 days	Pate Uncooked, unpressed soft cheese with a white mould	Milk Cow