Saint Félicien is a cheese made with raw or pasteurized cow's milk with a natural rind. It comes from the village of Saint-Félicien, from which it takes its name, in the Ardèche in the Auvergne-Rhône-Alpes region. A close relative of the more famous Saint-Marcellin, it is slightly larger and even creamier. It has a wrinkled and ivory-colored edible surface, while the internal paste is white and very creamy to the point of being pleasantly eaten with a teaspoon.
It belongs to the category of double cream cheeses and its flavor is very delicate, with references to unroasted hazelnuts.
Saint-Félicien and its cow's milk recipe are said to have been invented in the early 20th century by a Lyons milk producer who had the idea of ​​mixing his unsold liters of milk with cream. This trader's dairy was on Place… Saint-Félicien.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1246 kj – 301 kcal Grassi / Fat 27 g (di cui acidi grassi saturi / of which saturates 19 g) Carboidrati / Carbohydrate 2 g (di cui zuccheri / of which sugars <0,5 g) Proteine / Protein 14 g Sale 1,2 - Sede di produzione / confezionamento Bollo CEE FR 38.409.001 CE – St. Just de Claix - Francia -

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Conservare in frigorifero. Origine del Latte: Francia – Formaggio a pasta molle, con crosta EDIBILE.