Saint-Felicien is a soft, cow's milk cheese that originated from the farms in the Rhone-Alpes region of France. In France it is labeled a dauphinoise cheese, meaning it originates from the former French province of Dauphiné. The cheese is similar to Saint-Marcellin in flavor and texture, although it is almost twice in size and slightly rich and creamier. 

The taste, rind and texture are creamy, delicate and soft due to the use of soft curd in the cheesemaking process. In fact, the cheese is sold in a small ceramic or terra cotta pot since the pate can almost become runny. The optimal flavour of this very creamy, buttery and nutty cheese occurs between April and September. But it also consumed between March and December.