WARM SAINT-FELICIEN CHEESE WITH DRY NUTS
Craving comfort on a rainy day? Melt into bliss with my warm and easy-peasy Saint-Félicien topped with crunchy nuts…
My love for warm cheese!
My old-time favourite is definitely and without any doubt, a warm cheese with anything around. There is something truly magical about the way melted cheese can transform a meal into an unforgettable treat. The thought of a warm Saint-Félicien brings me back to some of my happiest memories. Think about the Käse fondue in my beloved Austria, and you will know how to please me. I adore the rich, creamy texture that envelops everything it touches…
A memorable encounter
I first tasted a lovely warm Saint-Félicien with a lot of nuts around just near the beach in my adored South of France. The setting was picturesque, with the golden sun reflecting off the azure waters, and the air filled with the scent of the sea. It was a small, charming restaurant that I stumbled upon by chance, hidden away from the bustling crowds. The chef, a passionate artisan, suggested I try their special: a warm Saint-Félicien topped generously with a variety of dry nuts.
As soon as the dish arrived at my table, I knew I was in for a treat. The cheese was perfectly melted, bubbling gently, and surrounded by an assortment of crunchy nuts: hazelnuts, walnuts, and almonds. The combination was divine. It was an experience that stayed with me long after the meal was over, a culinary moment I wanted to recreate as soon as possible.
Recreating the magic at home
Back in London, under a very grey sky poured with rain, I decided to recreate that wonderful dish in my own kitchen. There is something comforting about bringing a piece of the sun-soaked South of France into my home, especially on a gloomy day. I carefully selected a Saint-Félicien from my local cheesemonger, ensuring it was ripe and ready to melt into that same creamy goodness I remembered so fondly.
I toasted an assortment of nuts, just as I had seen in that charming restaurant. The scent of the warm, toasted nuts filled my kitchen, bringing a smile to my face and a touch of warmth to my otherwise dreary day. As the cheese slowly melted in the oven, I was transported back to that sunny beachside, with every memory as vivid as if it were yesterday.
The perfect wine pairing
For my warm Saint-Félicien, I can think of nothing better than a glass of Montravel, a white wine from the South West. Located in the larger Bergerac wine area, Montravel is known for producing delicious white wines from a blend of grape varieties, including Muscadelle, Sauvignon Blanc, and Sémillon. At least two of these varieties must be included in the blend, giving the wines their distinctive character.
Geography and soil
The vineyards of Montravel are situated in 14 communes along the right bank of the Dordogne River, covering approximately 350 hectares. The region’s soil is primarily limestone with red clay, which plays a significant role in shaping the unique characteristics of Montravel wines. The limestone adds a distinct minerality, while the clay helps retain moisture, giving the wines their complexity and depth.
Profile of Montravel white wines
- Minerality: The wines often exhibit a distinctive minerality, reflecting the limestone and clay soils of the region. This minerality enhances the wine’s complexity, adding an intriguing depth that wine lovers appreciate.
- Aromas: Montravel whites have an elegant and fresh bouquet. You might notice floral notes of white flowers, vibrant citrus fruits like lemon and grapefruit, and, in some aged varieties, hints of dried fruits and roasted almonds.
Structure and aging potential
Montravel white wines range from light to medium-bodied and often have a supple mouthfeel with a nice mineral freshness. While many of these wines are best enjoyed young, some can benefit from aging, developing more complex hint over time. The use of oak barrels in fermentation and aging can add additional layers of complexity and richness, making Montravel wines a versatile choice for various occasions.
A glimpse into Montravel’s History
Montravel has a fascinating history that adds to its charm. The first Château de Montravel dates back to the 15th century, shortly after the English were ousted from the region following the 100 Years’ War in 1453. By the 16th century, Montravel had become a Protestant stronghold, but the château and the nearby village of Moncaret were destroyed during the 17th century religious wars in France. A new château was built in the 18th century, and in the 19th century, the vineyards were sold, but the château remained.
The story behind Saint-Félicien cheese
The Saint-Félicien is a soft, creamy cow’s milk cheese from the Rhône-Alpes region of my beautiful France. It originated in the small town of Saint-Félicien, which gives the cheese its name. Initially, Saint-Félicien was made from goat’s milk, but over time, it became more common to produce this delicious cheese with cow’s milk.
The first recorded mention of Saint-Félicien made from cow’s milk dates back to November 6, 1956. On this day, Marius Boucher, a cheese industrialist from Villeurbanne, filed a trademark for Saint-Félicien with the Lyon commercial court. Boucher’s cheese factory eventually came under the management of Antoine Fuster. Fuster worked hard to improve the cheese-making process and helped Saint-Félicien gain popularity in the Lyon market.
The rise of Saint-Félicien in the 1960s
In the 1960s, Saint-Félicien started to gain more attention and recognition. Efforts to promote the cheese included advertising, new labels, and mechanization of the cheese factory. These changes led to increased sales and a growing reputation for Saint-Félicien in the Lyon region. The cheese became well-known and loved by many, both in France and beyond.
Despite these early efforts to protect the cheese’s name, another trademark was filed in February 1963. Ferdinand Brun, the president of the dairy industrialists of Isère and head of the largest dairy in the Saint-Marcellin region, registered the name “Le Saint-Félicien.” This trademark is believed to be the first written record of a dairy-produced Saint-Félicien from Isère.
Bringing joy through simple pleasures
So, whenever I feel the need to brighten my day or transport myself back to the sun-drenched of my exquisite South of France, I turn to this marvellous appetizer. With a glass of Montravel in hand and a warm Saint-Félicien on my plate, I am reminded that the best things in life are often the simplest, don’t you think so??
Feeling nostalgic for the sun-drenched South of France?
You may wish to enjoy in those quintessentially French recipes!
What about a beautiful South West aperitif board or an amazing foie gras with brioche ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
WARM SAINT-FELICIEN WITH DRY NUTS
Ingredients
- 2 Saint-Félicien cheese
- 50 g ground nuts almonds, walnuts, hazelnuts...
- 2 tbsp honey
Instructions
- Preheat your oven to 200 °C.
- Dispose the cheese in an oven-proof mould.
- Sprinkle the nuts all over the cheese.
- Put in the oven for 15 minutes.
- Drizzle with honey and serve immediately with a side salad.
Notes
