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Saint-Félicien | |
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Country of origin | France |
Region | Rhone-Alpes |
Town | Saint-Félicien |
Source of milk | cows |
Texture | creamy |
Weight | 180 grams |
Certification | Label Régional (LR) |
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Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Rhône-Alpes is a former administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the Rhône and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris. Rhône-Alpes has the sixth-largest economy of any European region.
France, officially the French Republic, is a country whose territory consists of metropolitan France in Western Europe and several overseas regions and territories. The metropolitan area of France extends from the Mediterranean Sea to the English Channel and the North Sea, and from the Rhine to the Atlantic Ocean. It is bordered by Belgium, Luxembourg and Germany to the northeast, Switzerland and Italy to the east, and Andorra and Spain to the south. The overseas territories include French Guiana in South America and several islands in the Atlantic, Pacific and Indian oceans. The country's 18 integral regions span a combined area of 643,801 square kilometres (248,573 sq mi) and a total population of 67.3 million. France, a sovereign state, is a unitary semi-presidential republic with its capital in Paris, the country's largest city and main cultural and commercial centre. Other major urban areas include Lyon, Marseille, Toulouse, Bordeaux, Lille and Nice.
The name originates from the small town where the cheese was first produced and sold. It was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. Its creamy interior is encased in a flower-style (fleurie) casing. Its average weight is 180 grams (6.3 oz).
The optimal period for flavor occurs between April and September after an aging of 4 to 6 weeks, but it is also excellent consumed between March and December. It is softer and creamier than Saint-Marcellin.
Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province. It is generally small in size, weighing about 80 grams, with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.
One should not confuse this cheese with the goat's milk cheese called caillé doux from Saint-Félicien, Ardèche.
Saint-Félicien is a commune in the Ardèche department in southern France.
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Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France.
Goat cheese, goats' cheese, or chèvre, is cheese made from goat's milk.
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to a different region of France.
Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes were produced annually.
Saint-Nectaire is a French cheese made in the Auvergne region of central France.
White cheese may refer to:
Chabichou is a traditional soft, unpasteurized, natural-rind French goat cheese with a firm and creamy texture. Chabichou is aged for 10 to 20 days.
Saint Agur is a blue cheese made from pasteurised cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
Charentais Mottin, previously known as the Crottin Charantais is a French soft double-cream cheese made of pasteurized whole cow's milk, produced by Savencia Fromage & Dairy in the town of Saint-Saviol located within the Vienne department.
Tomme des Pyrénées is a French rustic cheese, usually seen covered in a thin black skin.
Baladi cheese is a soft, white cheese originating in the Middle East. It has a mild yet rich flavor.
Kunik is a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk. It has an edible, bloomy white rind; a tangy, buttery flavor; and a thick, smooth, creamy texture. The addition of high-milkfat Jersey cow cream makes the cheese more rich and flavorful than a brie cheese, but less pungent than a pure goat cheese. According to one reviewer, "it may very well be the sexiest cheese in the U.S.A.".
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep’s milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA. It was founded in 1984 by business partners Allison Hooper and Bob Reese. Previously known as the Vermont Butter and Cheese Company, the company adopted its current name in 2013.
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.