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Saint Félicien

Saint Félicien
Creative Commons / Jérôme SAUTRET
  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: France

  • Region: Rhône-Alpes

  • Type: soft, artisan, soft-ripened

  • Fat content: 40%

  • Texture: creamy and soft-ripened

  • Rind: bloomy

  • Colour: white

  • Flavour: buttery, creamy, fruity, nutty, sour

  • Aroma: mushroom, strong

  • Vegetarian: no

  • Alternative spellings: Saint Felicien, St Felicien

Saint-Felicien is a soft, cow's milk cheese that originated from the farms in the Rhone-Alpes region of France. In France it is labeled a dauphinois cheese, meaning it originates from the former French province of Dauphiné. The cheese is similar to Saint-Marcellin in flavour and texture, although it is almost twice in size and slightly rich and creamier. The French call this cheese caille doux.

Affinage for the cheese takes at least 2-6 weeks during which it develops a bloomy rind and a natural golden-beige colour. The taste, rind and texture are creamy, delicate and soft due to the use of soft curd in the cheesemaking process. In fact, the cheese is sometimes sold in a small ceramic or terra cotta pot since the pate can almost become runny. The optimal flavour of this very creamy, buttery and nutty cheese occurs between April and September. But it also consumed between March and December.

Cheese aficionados adore Saint Félicien with a chilled Sancere or Pouilly Fume. It is also served with Cotes du Rhone and all kinds of light red, fruity red, dry light white wines.

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