/SAH' fay-lee-SYAH'/

A soft disc of cheese made with goat's milk, though there is a cow's milk version from the Dauphiné. It has a pale paste and a white penicillin rind. It is made on farms and dairies in the vicinity of Saint-Félicien in the Auvergne. This cheese is made raw, whole milk and may be found in the following dimensions: 8-10 cm (3-4") diameter x 1.5-2 cm (½-¾") deep, weighing 100-120 g (oz). Affinage is from 2-3 weeks.



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