The Saint-Félicien, a creamy cheese made with cow's milk, take its name from its original cradle.
Today renowned and marketed in all France, it is exclusively manufactured in a defined territory including Isère, Drôme and Savoie. A strong geographical link that is worthy of being recognized by a PGI (Protected Geographical Indication). Predominantly rural, the territory of Saint-Félicien is marked by huges grassland areas, a good part of which is destined for the feeding of animals.
Saint-Félicien is a soft cheese with a non-kneaded or pressed lactic character, made from whole cow's milk, not standardized in fat and protein, raw or thermised.
FLAVOR: Moderately salty, the Saint-Félicien presents a balanced aromatic richness (fruity aromas, honey ...) dominated by lactic acid. Its crust is barely noticeable in the mouth and its dough is creamy.
HOW TO ENJOY : Excellent melt in the oven with a fresh crunchy French baguet. The whole accompanied by a wine as a Beaujolais, light and fruity.
