SAINT FELICIEN,a soft and creamy cheese from Dauphiné.
Lyon Travel Blog› entry 10 of 45 › view all entries
This pasteurized cow's milk cheese (sometimes with cream),round in shape comes from the Dauphiné region in Rhône Alpes area.It was invented in Lyon in the early XXth century by a cheesemaker who didn't more waste his unsold cream and milk.Very popular in Lyon,its recipe is similar to the Saint Marcellin recipe,but the Saint Félicien is bigger,creamier and has a softer texture and taste.
This uncooked and unpressed cheese is supple to soft depending on the maturity which takes between 2 at 6 weeks.Its natural rind (edible) has a natural white to cream coloured mould.It has a creamy,even molten interior because of the use of sweet curds(caillé doux) in the production.It contains 60 % fat.
A reliable cheesemaker is the Fromageries de l'Etoile which gives some recipes on its site(English version)