| SAINT FELICIEN |
 Description:
This is a raw milk
cheeses that comes from the farms in the Rhone-Alpes area of France. The French
call this caille doux. Affinage (maturing) is a least two weeks.
Texture:
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.
Taste:
The
taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
200 g |
| Affinage |
 |
2 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
