Created at the beginning of the 20th century by a farmer who wanted to use his leftover milk and cream, the Saint-Félicien is now a clear proof of excellence of the French gastronomy in Isere, in the French Alps, along with the Saint-Marcellin.
The Saint-Félicien is made from raw cow’s milk, left to drain for a week and then left for another week to develop the thin bloomy rind. A young Saint-Félicien has fresh, milky and lactic (slightly acid) flavours with hints of hazelnut and a fine meltingly-soft texture.
As it matures (for at least 20 days), it becomes creamier, sometimes runny, and the acidity is balanced by subtle bitter notes. It is a fresh and delicate cheese and a true reflection of the lush green meadows it comes from.
Producer : Fromageries de l'Etoile du Vercors
Milk : unpasteurised cow's milk
Allergens : milk