Saint-Félicien

1. History

The Saint-Félicien is named after a square in Lyon where, in the early 20th century, a dairyman invented it by mixing unsold milk and recovered cream to avoid waste.This recipe is strongly inspired by Saint-Marcellin. Originally made with goat's milk in Ardèche, it is now produced exclusively with cow's milk in the Dauphiné region, popularized by dairies like l'Étoile du Vercors.

2. Physical characteristics

A soft paste cheese with a bloomy rind, Saint-Félicien weighs 120 to 270 grams and measures 8 to 12 cm in diameter.Its shape is a slightly domed disk. Made from raw, thermized, or pasteurized whole cow's milk enriched with cream, it is ladle-molded and aged 10 to 28 days.

3. Taste profile

Its creamy, melting paste offers aromas of fresh cream, hazelnut, and undergrowth, with a characteristic milky sweetness.The bloomy rind adds slightly acidic notes. Creamier and milder than Saint-Marcellin, it delights with its intense smoothness and balance between freshness and maturity.

4. Production zone and period

Traditionally produced in the departments of Isère (38), Drôme (26), and Rhône (69), in the Dauphiné region.It uses local cow's milk. Though without strict boundaries, production is concentrated in Isère plains and hills year-round.

5. Certification

Saint-Félicien has no protected origin designation like AOC, AOP, or IGP.It remains an artisanal cheese without official certification. Its cousin Saint-Marcellin has an IGP, but Saint-Félicien production is unregulated.