Serious Eats Says "Eat St. Marcellin"
Dig creamy, oozy, gooey cheeses? Then stock up on St. Marcellin, a smooth-yet-complex cheese from the Rhône-Alpes region of France. Try gently warming it in the oven for a truly decadent snack.
While St. Marcellin is satiny-smooth upon first taste, its personality is more complex than its feather-like texture might first let on. Aged for a month, this cheese's thick creaminess and mushroomy flavor is best enjoyed relatively young while its silken texture is still intact (though I'll bet some lovers of moldy, further-aged St. Marcellin will argue me on this point).
Photo by Stephanie Stiavetti