This is a classic bloomy rind cheese traditionally made in the Ardèche region. It is common to find it made with raw cow’s milk or pasteurized cow’s milk. This unpasteurized version was picked up at the marché in Tours. It is soft and creamy. Nutty, buttery and earthy. A perfect “if it grows together, it goes together” pairing would be a Côtés du Rhône rogue. Something a little lighter from Beaujolais would work just as well if not better. Also great with Loire Valley whites and reds. If you can’t locate Saint Félicien, Saint-Marcellin is a great alternative.
Originally posted to instagram.com/culinairegourmet