St Felicien is a double-cream cow's milk cheese made at the Etoile de Vercors near Grenoble, Rhone-Alpes. It is an adaptation of a traditional cheese from the Lyon area called St Marcellin.
 
The story goes, the recipe was developed by a St Marcellin producer, left with too much extra cream after his day at market. Rather than throw it away, he blended the cream into his fresh whole milk and followed his usual cheese recipe. The result was St Felicien.
 
This cheese is matured for up to six weeks during which time it develops a bloomy rind and a moussey paste. St Felicien tends to have minimal salting in order to allow the rich and creamy flavours to thrive alongside a lactic freshness.