Pélardon
A small cheese from the Cévennes, Pélardon has been made since ancient times: the Roman writer Pliny the Elder already praised the region’s cheeses. The goats graze freely in scrubland and chestnut groves. It gained its PDO in 2000.
- Milk: Goat
- Family: Goat’s cheese
- Origin: Cévennes (Occitanie), France
- Best season: April – September
Ripening
Ripened for at least 11 days.
What to serve it with
A mixed leaf salad and Cévennes honey