🧀 Cheese Recommender

Saint Félicien

Cheese Details

• Cheese: Saint Félicien
• Milk: pasteurized or raw cow's milk
• Country: France
• Region: Rhône-Alpes
• Kind: soft, artisan, soft-ripened
• Fat: 40%
• Rind: bloomy
• Texture: creamy and soft-ripened
• Color: white
• Flavor: buttery, creamy, fruity, nutty, sour
• Aroma: mushroom, strong
• Alternative Spellings: St Felicien, Saint Felicien
• Description: 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 labelled as dauphinoise cheese, meaning it originates from the former French province of Dauphiné. The cheese is similar to Saint-Marcellin cheese in flavor and texture, although it is almost twice in size and slightly rich and creamier. The French call this cheese a Caille doux.Affinage for the cheese takes around 2-6 weeks during which it develops a bloomy rind and a natural golden-beige color. 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 flavor of this creamy, buttery and nutty cheese occurs between April and September. Cheese aficionados adore Saint Félicien with a chilled Sancerre or Pouilly Fume. It is also served with Cotes du Rhone and all kinds of light red, fruity red, dry light white wines.