Saint Félicien is a cheese made with raw or pasteurized cow's milk with a natural rind. It comes from the village of Saint-Félicien, from which it takes its name, in the Ardèche in the Auvergne-Rhône-Alpes region. A close relative of the more famous Saint-Marcellin, it is slightly larger and even creamier. It has a wrinkled and ivory-colored edible surface, while the internal paste is white and very creamy to the point of being pleasantly eaten with a teaspoon. It belongs to the category of double cream cheeses and its flavor is very delicate, with references to unroasted hazelnuts. Saint-Félicien and its cow's milk recipe are said to have been invented in the early 20th century by a Lyons milk producer who had the idea of mixing his unsold liters of milk with cream. This trader's dairy was on Place… Saint-Félicien.