Pelardon cheese
It's a typical goat's milk cheese from the Languedoc region, protected by an AOP.
ONE OF EUROPE'S OLDEST GOAT CHEESES
It's been around since the dawn of time, as the tales of poets and storytellers testify. It has been made for centuries in the Languedoc region, and more particularly in our own Cévennes mountains.
In the Pays de Sommières, the Pélardon PDO zone covers Cannes-et-Clairan, Calvisson, Crespian, Montmirat, Montpezat and Parignargues.
A GOAT'S CHEESE WITH AN INIMITABLE TASTE
Goats thrive on the aromatic plants typical of our region, producing a rich milk. Pélardon can be eaten "young": the rind is cream-colored and the cheese has a nutty flavor. As it matures, it darkens and hardens, developing a more pronounced taste.
The ideal consumption period is from March to November.
Pelardon has been protected by an AOC since 2000, and by a PDO since 2010.
