Saint-Félicien cheese

Saint-Félicien is a cow's milk

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

produced in the

Rhône-Alpes Rhône-Alpes () was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the river Rhône ...

region of

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

. In France, it is designated a ''dauphinois'' cheese, referring to the former French province

Dauphiné The Dauphiné (, ) is a former province in Southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes. The Dauphiné was originally the Dauphiné of Viennois. In the 12th centu ...

where it originated. It is a close cousin of another dauphinois cheese,

Saint-Marcellin Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin, Isère, Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now inclu ...

, 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 It was originally made from goat's milk, but since then it has become more common to produce it with cow's milk.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 . 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

. One should not confuse this cheese with the goat's milk cheese called ''caillé doux'' from Saint-Félicien, Ardèche. French cheeses Cuisine of Auvergne-Rhône-Alpes Cuisine of Lyon {{cheese-stub