Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed, soft cheese with natural rind
Similar to Saint-Marcellin in flavour and texture, Saint-Félicien, also called Caillé Doux when made with goat milk, was, at first, produced in the Ardèche region of France. The producers wanted to create a cheese close to Saint-Marcellin but bigger in size. Richer and creamier than its homologue, Saint-Félicien IGP has sour cream and nutty flavours with citrus hints.
Perfect to spread on a toasted walnut and fig bread. Enjoy it with a glass of Sancerre or Pouilly-Fumé for a perfect match.
Store in the fridge, wrapped in cheese paper, and consume within a few days.
Red wines (Saint-Nicolas-de-Bourgueil rouge, Morgon, Moulin-à-Vent, Saumur-Champigny)
White wines (Touraine-Azay-Le-Rideau)
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