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Saint Felicien
This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks. The taste is creamy and soft and will delight amateurs of soft cow’s cheeses. The rind, pate and flavour of this little cheese are soft, as in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mould.
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This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks. The taste is creamy and soft and will delight amateurs of soft cow’s cheeses. The rind, pate and flavour of this little cheese are soft, as in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mould.
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Area
Rhône-Alpes |
Season
Spring - Summer - Fall |
Maturing
2 weeks |
Pate
Uncooked, unpressed soft cheese with a white mould |
Milk
Cow |
Entire
Weight
200 g (7 Ozs)
Pairing cheese and wine
Red wine: St Amour (Gamay Noir grape)
