RENNET Animal Rennet
INGREDIENTS pasteurized cow's milk, rennet, cultures, salt
The Pere Marquette is an homage to the classic French St. Marcellin. We start with the best Jersey cow’s milk we can source, since the high fat and protein of that particular milk will create a superior finished cheese. Conditioning this cheese inside a terracotta crock develops a luscious texture that continues to develop over time, eventually becoming almost completely liquid and ridiculously rich.
There are plenty of things you can do with this cheese, but our favorite is to put in on a table with some baguette, dust its top with a little bit of table sugar, hit it with a brûlée torch, and then just let nature take its course.