- Selection n° 1 -

Saint-Félicien

This cheese might be considered as Saint-Marcellin’s cousin thanks to similar making and aging methods. Saint Félicien is just a bigger and sometimes smoother version. Depending on its maturation it can be fresh and milky, or strong in mouth. Its paste can become runny.

Milk

Cow

Production

Saint-Félicien ripens for at least 10 days in order to get a milder flavour, and until 28 days for having a meltier cheese with a more particular taste.

Tasting tips

Pairing cheese and wine

Saint-Félicien would be perfect with a red wine from its original region, such as Côtes du Rhône (Crozes-Hermitage, Vacqueyras..) or Beaujolais (Brouilly, Morgon…). Their light and fruity taste is sublime with Saint-Félicien’s soft taste.

Saint-Félicien

During Second World War, Marius Berruyer created its own dairy which treats hundreds of litre of milk every day. When war ended, his son, Jean Berruyer, modernised producing tools and named the dairy after Vercors’ star in order to promote its terroir.

Did you know that ?

Initially produced in Ardèche with goat milk or a mix of cow and goat milk, this cheese’s production then moved to Rhône and Isère. After that, in the beginning of 20th Century, recipe exclusively based on cow milk was invented.

Origin

Facts

Description
Commercial name : Saint-Félicien Tentation Name : Soft cheese with bloomy rind Type : Raw cow milk cheese Preservation : Between 4 and 8°c
Composition
Fat content : 28% Ingredients : Raw cow milk, Rennet, Salt Allergen : Milk
Local cheesemaker / refiner
Name : Etoile du Vercors Address : 38680 St Just de Claix