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Pélardon is a French soft cheese made from goat milk .

Origin and Distribution

The homeland of the Pélardon is in the Languedoc-Roussillon region . Its production area extends over the departments of Gard , Hérault , Lozère , Aude and Tarn .


The pélardon has a fine ivory-colored rind , which can be overgrown with white and blue mold after a longer ripening period. When young, the dough is soft and creamy, with age it becomes more crumbly. The round cheese loaf has a diameter of 6 to 7 cm and a height of 2 to 3 cm. It weighs about 60 grams.


Pélardon is made exclusively from raw goat milk. After the milk has coagulated, which is broken by means of a ladle ladled into molds. When the whey has drained, it is salted and matured for at least 11 days.


Goat cheese was originally a meal and a product of the poor, rural population. Even if it is enjoyed today by rich gourmets , it has retained its rural character.


When young, the Pélardon has a nutty taste that is still expressed in the course of maturation. In addition to the strong goat odor, flowery and honey-like aromas can develop. The fat content is 45% fat i. Tr.


The pélardon is not only served at the end of a menu, but also as a starter. Like other goat cheeses, it is ideal for breading and deep-frying. It is also stirred into beef and lamb sauces as a refinement.

Web links

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