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Cheese made from raw cow's milk from our Rhône-Alpes region.
<22% fat contentIt is a raw cow's milk cheese from the Dauphiné of about 220g with 22% fat on finished product.
Saint félicien is part of the soft cheese family with a bloomy rind.
its goaty smell gives way to a nutty taste.
The color of Saint-félicen is light beige with hues that can range from pink to bluish, its texture is creamy and runny with a matured finish.
This cheese is at its best.
Tasted all year round, but the optimum period is from April to September
A close cousin of Saint-Marcellin, it was invented at the beginning of the 20th century by a Lyonnais dairyman in order to use his surplus milk and cream. This cheese is nevertheless larger and creamier with a milder taste.
Saint-Félicien cheese can be stored for about a month, as long as you leave it in its original box. If you didn't keep the box, wrap the cheese in cling film, but don't forget to poke a few holes in it to let it breathe. Place your Saint-Félicien in the crisper, where the temperature is ideally kept between 10 and 12 degrees.
To fully enjoy the aromas of Saint-Félicien cheese, remember to take it out of the refrigerator fifteen minutes before tasting. Very creamy in the mouth, Saint-Félicien can be served fresh, in a salad or on a cheese platter. But it is also delicious when cooked and offers a tasty filling for quiches and aumônières. It can also replace Reblochon in tartiflette.
