Saint-Félicien stoneware pot - 180g

Similar to Saint-Marcellin, Saint-Félicien is larger. It is also richer and creamier. Originally, Saint-Félicien was made with raw goat's milk and originated in Saint-Félicien, in the Ardèche region. Today, it is made with raw or pasteurized cow's milk, primarily in the Rhône and Isère departments. Another theory suggests the origin of this recipe lies with a Lyon cheesemonger located on Place Saint-Félicien in the early 20th century, who supposedly had the idea of ​​mixing his unsold milk with cream to create a smooth cheese.