SAINT FELICIEN
A creamy cow cheese from Rhône-Alpes
This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Caving is a least two weeks.
The taste is creamy and soft and will delight amateurs of soft cow’s cheeses. The rind, pate and flavour of this little cheese are soft, as in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mould.
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180 g (6.3 Ozs)
Description
- Weight: 180 g (6.3 Ozs)
- Refining: 2 weeks
- Cheese: Entire
- Milk: Cow
- Treatment: ???
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall
Ingredients:
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Wine and cheese pairing
- RED WINE: St Amour (Gamay Noir grape)
Nutritional values
- FOR 100G
- Energy (KJ) 1280
- Energy (KCAL): 309
- Lipides (G): 28.9
- Saturated fat (G): 21.2
- Carbohydrate (G): 1.5
- Sugar (G): ‹0.2
- Proteins (G): 12
- Salt (G): 1.1
Allergens
- Allergens: ???