 Saint Féliçien(SAN-fay-lee-CIAHN) Similar to Saint Marcellin but in a larger format.Its delicious smell of cream, luscious texture and slightly ridged rind really make the mouth water. Serving: the cheese is a delight on its own and superb with the salad course. Accompaniment: Raisins, walnuts Bread: baguette, pumpernickel Condiments: Onion chutney, Fig jam Wine Pairing: Syrah or Grenache (Côtes de Ventoux, Chateauneuf du pape, Gigondas), dessert wine or Viognier (Condrieu) |
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Milk:
(pasteurized in the US) |
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| Type: Soft ripened bloomy white rind (edible) | ||||
| Pungency: mild | ||||
| Optimum Maturation: 4 weeks Maximum Maturation: 7 weeks |
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Shape:
D: 4.8" H:1" |
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| Weight: 6.3 oz. | ||||
| Fat Content: 60% ~ the creamiest available on the US market | ||||
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Two packaging available: -> Ceramic crock with breathable clear plastic wrap  -> 
Special Air Programsplastic
cheese cave |
Copyright © 2009, French Cheese Club. All rights
reserved. Tel: 1 646 216 9472
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