Best Languedoc-Roussillon Soft Cheese Types
Cathare is a French cheese originating from the region of Languedoc-Roussillon. It is made from raw goat’s milk which is curdled, placed into molds, dried, then salted. The cheese matures from 2 to 4 weeks and is characterized by its shape of a flat disk that is covered with charcoal and imprinted with the Occitan cross on its rind.
The flavor of Cathare is mild and light. It is recommended to pair it with a glass of dry white wine such as Meursault.
Pélardon des Cévennes is a traditional tomme-style cheese originating from Languedoc. The cheese is made from raw goat's milk, and it's available from March to October. The maturation period is 2 to 3 weeks. Underneath its thin, wrinkly, and moldy natural rind, the texture is soft and creamy.
The aromas are goaty, while the flavors are fruity and acidic. When young, the flavors are reminiscent of sour cream and walnut, and when aged, the aromas are goaty, nutty, and sweet. It's recommended to pair the cheese with a glass of red wine such as Faugères.
Pair with
THE BEST Pélardon des Cévennes Cheeses
La Fromagerie des Cévennes
Pélardon AOP Délice des Cévennes
Concours International de Lyon - Gold 2025
Pélardon is a small, soft cheese with a thin, wrinkled, moldy rind made from unpasteurized goat's milk in the regions of Aude, Gard, Hérault and Lozére in France. It has an ivory-white body and its texture is even and smooth when cut.
If the cheese is left to mature for a longer period of time, the texture can become a bit crumbly. Pélardon's name is derived from the word pébre, meaning pepper, referring to its intense, pungent taste. It matures for two to three weeks in aerated cellars and develops fruity, acidic, salty, rich, and milky flavors with hints of sour cream and walnut oil.
THE BEST Pélardon Cheeses
Pélardon des Corbières is a traditional cheese hailing from Languedoc-Roussillon. The cheese is made from raw goat's milk and it ripens in about one week. Pélardon des Corbières is shaped by hand into small disks.
It has a natural moldy rind and a fat content of 45%. The texture is soft, creamy, and supple, while the flavor is slightly acidic without any sweetness, salty and nutty.
Pave de Chirac is a French soft cheese produced in the region of Chirac, hence the name. The cheese is made from pasteurized goat's milk. Its texture is smooth, creamy, and very pliant. The rind is natural with a light blue mold. The aromas are fresh, while the flavors are generally very mild, delicate, and subtle, with a lingering aftertaste.
This mountain farm cheese is a creation of Monsieur Morin, and it was discovered by Dominique Desserre on one of his visits to the French countryside.
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