Soft cheese made with raw cow's milk and pasteurized cream. Soft paste, unpressed, with a poorly formed crust and between yellowish and ocher. The paste is white and uniform, soft and creamy. It is one of the most consumed cheeses in France. It can be manufactured throughout France, but the main production area is the departments of Rhone and Isere. However, history tells us that the recipe with cow's milk was invented by a Leonese cheesemaker at the beginning of the 20th century who came up with the addition of cream to the liters of milk that he had not sold. If true, surely the name of the cheese is due to Saint Félicien square, where his shop was located. Later, in 1980, the cheese factory L’Etoile du Vercors, in Isère, which already manufactured Saint-Marcellin, popularized it.
You can buy this cheese in units of 200 grams.
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