SAINT FELICIEN FERMIER

Beneath a thin bloomy rind, the paste of the farmhouse Saint-Félicien is supple and glossy. With time in the cave, it grows richer until it runs at the centre, without losing its roundness. On the palate, the raw milk speaks through soft, gently buttery lactic notes. Our affinage work is simply to follow each piece and let it reach its point, so it holds well whether cut or scooped. Like most of our cow's milk cheeses, it lends itself to several uses. At room temperature, it is best eaten as it is, on good country bread. It also melts over warm potatoes, or in a tartine slipped under the grill. To go with it, choose a lively white from the Rhône valley, or a light, fruity red.