A lovely soft rich buttery cheese bursting with cream. Delicate with a nice nuttiness and a hint of mushroom. Saint Felicien is at its best between April and September, but also pretty darn good over the rest of the year.
What with? Saint Felicien comes in a sweet little terracotta pot, so you can just put in the oven and bake it until it bubbles. It’s well worth cracking open a good Pouilly Fumé for this delightful cheese, like our Domaine Bonnard Pouilly Fumé 2013.