Saint-Félicien cheese
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (September 2012) |
| Saint-Félicien | |
|---|---|
 | |
| Country of origin | France |
| Region | Rhône-Alpes |
| Town | Saint-Félicien |
| Source of milk | cows |
| Texture | creamy |
| Weight | 180 grams |
| Certification | Label Régional (LR) |
 Related media on Commons | |
Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter.
The name originates from the small town where the cheese was first produced and sold. It was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. Its creamy interior is encased in a flower-style (fleurie) casing. Its average weight is 180 grams (6.3 oz).
The optimal period for flavor occurs between April and September after an aging of 4 to 6 weeks, but it is also excellent consumed between March and December. It is softer and creamier than Saint-Marcellin.
One should not confuse this cheese with the goat's milk cheese called caillé doux from Saint-Félicien, Ardèche.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |