Made with raw cow's milk
St Felicien is a double-cream cow's milk cheese made at the Etoile de Vercors near Grenoble, Rhone-Alpes. It is an adaptation of a traditional cheese from the Lyon area called St Marcellin.
This cheese is matured for up to six weeks during which time it develops a bloomy rind and a moussey paste. St Felicien tends to have minimal salting in order to allow the rich and creamy flavours to thrive alongside a lactic freshness.
