Saint-Félicien - 180g

Similar to Saint-Marcellin, Saint-Félicien is larger in size. It is also richer and creamier. Originally, Saint-Félicien was made from raw goat's milk and originated in Saint-Félicien, in Ardèche. Today, it is made from raw or pasteurized cow's milk, mainly in the Rhône and Isère. Another origin of this recipe is said to be that of a Lyon dairyman located on Place Saint-Félicien at the beginning of the 20th century, who had the idea of ​​mixing his liters of unsold milk with cream to make a creamy cheese.