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St. Felicien with marjoram cream
Region : Rhône-Alpes
Ingrédients
- 1 Saint Félicien in a ramequin
- 1/4 bunch of marjoram
- 50g (1.75 oz) thick cream
- fine salt and ground pepper
Recommended wine : St. Nicolas de Bourgueil, or Côtes du Ventoux
Wash and finely chop the marjoram.
In a bowl, mix it with the crème fraiche. Add the salt and pepper then mix well.
Take the Saint Felicien out of its ramequin and cover it with a thick layer of marjoram cream on all sides. Put it back in the ramequin.
Cover the ramequin with plastic wrap and let it sit for 2 days in the bottom of the refrigerator. Take it out of the refrigerator a few hours before serving it on a platter.
You can accompany the Saint Felicien with toasted slices of bread.
Like Saint Marcellin, Saint Felicien is often made by hand. It is particularly delicious in the springtime, when the cream is fruity. After 3 weeks of aging, it is a very creamy cheese.