This small “cheese in a crock” from the Dauphiné region in southeastern France is soft and creamy. This Saint-Marcellin is made with cow’s milk and is aged for at least 2 to 6 weeks–sometimes even longer for a chewy texture. (Most versions sold in the U.S. are meant to be eaten young and soft.) St. Marcellin is a rindless cheese that has a dusting of ambient white mold that makes it wrinkle on top. Its light acidity and yeasty, vegetal flavors set it apart from other soft French cheeses. St. Marcellin should be eaten at room temperature or slightly warm.