Mature Saint FĂ©licien in Ceramic
Soft and gooey
TASTING NOTES FROM THE CURATOR
A soft cow’s milk cheese, the Saint Felicien hails from the Rhones-Alpes region of France. Delicate and soft, its affinage takes about two to six weeks, developing a bloomy rind and a golden-beige color. It’s almost similar to the Saint Marcellin, but creamier and richer. If gives strong aromas of mushroom, and it is buttery in flavor, with fruity and nutty notes.
Our Mature Saint Felicien comes in a small ceramic pot, perfect for catching the runny, gooey cheese. It’s so creamy, it will soften naturally at room temperature.
PREPARATION AND PAIRINGS
This delicious gooey cheese pairs well with a chilled Sancerre, Pouilly Fume, or Brut Champagne. It goes with light reds, fruity reds, and light whites, as well.
IN HONOR OF HISTORY
In France, the Saint Felicien (or Saint-Félicien) is referred to as a dauphinoise cheese. This is in reference to its place of origin, Dauphiné, a former French province in the southeast that contributed significantly to French history and culture.
Storage Instructions
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
