I am new to cheese making (had an aborted attempt at Brie and now doing a washed rind). I was considering a Saint Marcellin as I have always enjoyed that cheese but I have a question that may sound silly.
All the recipes seem to follow a similar aging formula for Saint Marcellin as for other white mould cheeses, but whenever I have eaten a young Saint Marcellin bought from a store it has come in a terracotta pot. Are the cheese just put into the pot prior to sale or serving or is part of their aging done in the pot?
I guess the reason I have though they must be party aged in the pot is the delicate nature of the young cheese