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 color. The taste, rind and texture are creamy, delicate and soft due to the use of soft curd in the cheese making 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 very creamy, buttery and nutty cheese occurs between April and September. But it also consumed between March and December.
Made from pasteurized or unpasteurized cow's milk
Country of origin: France
Type: soft, artisan, soft-ripened
Fat content: 40%
Texture: creamy and soft-ripened
Flavour: buttery, creamy, fruity, nutty, sour
Aroma: mushroom, strong