Cheese Fest

We love cheese

Archive for March, 2017

Saint Félicien

1 Comment »

March 5th, 2017 Posted 7:58 pm

FREE! terracotta dish with every cheese!… well sometimes.

In France, it is traditional to sell Saint Félicien in shallow terracotta or eathenware dishes, although some manufacturers ship in shallow wooden boxes like a Camembert.

Saint Félicien

Saint Félicien

The reason for this is that the cheese is prone to becoming extremely runny and leaking whey. It also spoils easily if not allowed to breath. As a result, it doesn’t travel very well, which means it was quite difficult to get hold of.
That was until… some bright spark at Tesco’s, or maybe one of the producers, worked out how to ship it, cheaply in a plastic box.

Tesco Finest Saint Félicien du Dauphiné

Tesco Finest Saint Félicien du Dauphiné

…and it is really very good. This normally fragile cheese is now easily available throughout the UK, its lush creaminess preserved for all enjoy. Yay!


Saint Félicien is officially categorised as an aged, fresh cheese, which basically means that it’s a couple of weeks old.

The very soft yielding rind is a pale yellow, dusted with white mould.

The smell is somewhat reminiscent of a freshly talcum powdered baby, sweet with a slight rancid background smell (cue the flood of e-mails from angry mothers).

The pate can be almost liquid, requiring a spoon to serve and as it ages, it will also weep quite a lot of whey.

Unsurprisingly, for a cheese that could probably be scientifically classified as a liquid, It has a deliciously smooth, creamy texture.

The taste is delicate. Sour cream with a slightly fruity tang and nutty edge. As it ages, it will quickly start to become sour and bitter. After too long, it can become quite unpleasant. The trick is to catch it when it just starts to become runny and eat it within a week or two.

Saint Félicien is one of those classic French cheeses that, until recently, was rarely spotted outside France. Now, thankfully, it has a regular spot on our cheeseboard.

Reviewed by Nick & Olympia, 2013.