saint-félicien
This cheese is related to Saint-Marcellin in its manufacturing and maturation techniques, but it is larger, richer and creamier. Saint-Félicien is a cheese from Saint-Félicien in Ardèche. It was traditionally made with raw goat’s milk. Today, it is made with raw or pasteurized cow’s milk and can be manufactured all over France. It is mainly produced in the Rhône and Isère.
It is also said that the cow’s milk recipe was invented at the beginning of the 20th century by a Lyon dairyman who had the idea of mixing cream with his unsold gallons of milk. If this is true, the name of the cheese was inspired by the Saint Félicien square where he had his dairy shop. Later on, in 1980, the « l’Etoile du Vercors » cheesemaker in Isère, a manufacturer of Saint-Marcellin, developed the cheese’s renown.This is one of the cheeses that is defined by French legislation through the decree nº 2007-628 of April 27, 2007, which prohibits the addition of spices, seasonings and artificial colors.
Cheese with a naturally ivory-colored rind that is slightly wrinkled and soft. Its paste is lactic tasting
Comparable Cheese: St. Marcellin
St Felicien is a double-cream style cheese that is exceptionally soft, When fully ripe, the cheese doesn’t just melt, it gently flows, offering a heavily milky, nutty flavor with subtle hints of mushroom. Its delicate, slightly sticky rind carries aromatic notes of yeast and hazelnuts, while the cheese itself delivers a saltier, more complex profile. Serve at room temperature on a wooden board with fresh fruits such as grapes, figs, or sliced pears, or use it to enrich warm pasta, risotto.
Ingredients
