The "Pélardon",
Exceptional PDO
Le Pélardon, an other idea of cheese.
Farmhouse goat cheese, faisselles, or brousses... The goats feed freely on the surrounding scrubland. In the pure pastoral tradition, the raw milk is ladled to produce goat cheeses that are a delight for cheese lovers.
Short story…
The name of Pélardon cheese comes from a word in the Cévennes dialect whose name derives from "pèbre" (pepper) due to the slightly spicy taste of the cheese. Pélardon is a generic term designating several varieties of cheeses of the same type from various sectors of Languedoc. It is often confused with "picodon", more specifically reserved for small cheeses from Haut Velay, Nyonsais and Tricastin. Pélardon cheese was recognized as an PDO in 2000.
It has the shape of a small irregular round puck and weighs around 80 to 120 grams. It is matured over two to three weeks.
Did you know ?
A pélardon, 4 tastings:
– Fresh, it will taste nutty.
– Soft, the same taste but will be creamier.
– Dry, it will begin to assert its goat cheese taste.
– Very dry, it begins to “sting” and is often grated because it is now too hard to be eaten as is.
