Qui est St Marcellin ?
Saint Marcellin, évêque du Puy au début du VIe siècle, succéda à Saint Georges dont il continua l’œuvre d’évangélisation des campagnes. Au IX° siècle ses restes furent transférés à Monistrol-sur-Loire où une église lui fut dédiée et où au XIV° siècle fut établi un collège de treize chanoines, supprimés à la Révolution.
What is the history of Saint-Marcellin?
- The existence of Saint–Marcellin borough is attested in the eleventh century, by the mention of a church dedicated to St. Marcellin, the first bishop of Embrun, who died in 374. Humbert II amounted to Saint–Marcellin the council seat of Dauphin 1337-1340, then transferred to Grenoble, becoming the parliament of Dauphine.
What is Saint-Marcelin cheese?
- Originating from the French region of Isère, Saint-Marcelin is a soft unpasteurised, mold ripened cheese that was made exclusively from goat’s milk until the 13th century. Today, cow’s milk is used to make this small round, wrinkly cheese dusted with a coating of white yeast.
Who was Father Marcellin Champagnat?
- Joseph Benedict Marcellin Champagnat was born in Marlhes, France in 1789. At the end of the French Revolution, he entered the seminary and was ordained a priest for the Archdiocese of Lyon. Marcellin‘s concern for the education of children and young people was rooted in his own educational experience.
How to make Marcellin cheese at home?
- Saint Marcellin Cheese Making Recipe 1 Heat & Acidify Milk. Because this milk will sit quiet for a long time, anyone with non-homogenized milk (raw or pasteurized-‘cream top’) should consider skimming at least part of the … 2 Cut Curds & Release Whey. When ready the whey should have risen and the curds separated from the sides. … 3 Salting. …