Monday 26th September 2011
by Veronique RICHEZ-LEROUGE
Main producer : 1 300 T per year (Fromagerie de l’Etoile)
Total T per year unknown
The Saint-Felicien is a surface-ripened cheese with a creamy pate from the countryside around Annonay. Originally, it was made with mixed cow’s and goat’s milk by the farmers. It weighs about 180 gr.
Production
The milk doesn’t come from specific breeds and the cheese has no specific area of production.
12 to 28 weeks of maturation.
Choice and taste
Eyes : white to orange rind.
Taste : very creamy. (...)
