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.
Pair it with a glass of bold red wine.
Pairing tips
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Best Pélardon
Fromagerie Chez Virginie
Pélardon
