Saint Félicien / 180g / Cow/Thermised/Animal Rennet/ Soft white bloom/ Isere / 27% . Lactic, lemony.
 
Cousin of Saint-Marcellin in its manufacturing and refining method, but in a larger, richer and creamier version. This “overweight” gives it a creamy texture and softness while its slightly salty taste with aromas of hazelnut, butter cream, mushrooms and undergrowth that instantly delight gourmet palates.
 
Saint-Félicien is a cheese previously made from goat's milk and originating from Saint-Félicien, in Ardèche. Today, it is made solely from cow's milk. On the other hand, it is also said that the cow's milk recipe was invented at the beginning of the 20th century by a Lyonnais dairyman who had the idea of ​​mixing his unsold liters of milk with cream. In this case, the name of this cheese would have been inspired by the Place Saint Félicien where his shop was located. Later, in 1980, the “Etoile du Vercors” cheese factory in Isère, already a manufacturer of Saint-Marcellin, developed the cheese’s reputation.
 
It is one of the cheeses defined by French law through Decree No. 2007-628 of April 27, 2007 which prohibits the addition of spices, aromatics or colorings. Fine by me!
 
The Saint Félicien, creamy as can be, will appreciate a dry wine from the same region as him, like a Crozes-Hermitage.