St Felicien has very similar origins to Saint Marcellin, and is often called St Marcellin's "little sister".

The cheese has its roots in the Ardèche region and was made from cow's milk or goat's milk depending on the season. Today, it is made from cow's milk and enriched with cream for a softer texture.

Cheese ripened “in the Lyon style” comes in a small wooden basket. The ripened cheese becomes stronger and more rustic.

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