Maturation: 11 days
Cheese Type: Uncooked, unpressed soft cheese
AOP since 2001, it is one of the oldest goat cheese! Pélardon, or Pélardou / Péraldou in Occitan, is a small cheese made from the milk of goats that freely pasture in the ‘Garrigues’ – southeast scrublands. Each Pélardon is unique, thanks to each producer’s individual know-how and the richness and diversity of the herd’s food. But one constant is the fine and yielding texture and the delicate and balanced taste with floral, goat and plant flavours and often a touch of hazelnut. Its fine and unctuous nutty flavours strengthens while aging without losing its delicateness.
Rosé wines (Cotes de Provences, Bandol)
White wines (Coteaux varois en Provence, Menetou-Salon, Touraine)
Sparkling (Champagne, Prosecco)
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