This cheese is the opposite of most cheeses as it ages. When it is young, it is somewhat firm, and with age becomes creamy and runny. The flavors become more complex and yeasty once it hits the 6 week mark, but don't avoid it just because it's young. At two weeks these cheeses are ready to eat and have a light tangy-ness about them. Try it out at their different stages and see how you like your Saint Marcellin!