Produced in the departments of Gard, Hérault, Lozère and Aude, Pélardon is a delicious, soft-centred small cheese, made with unpasteurised goat's milk and benefiting from a Protected Appellation of Origin. Ladle-formed and then left to mature on wicker racks for at least eleven days, Pélardon may be eaten young or more mature, with a glass of red wine from Languedoc.
Try warm Pélardon – covered in breadcrumb then oven-baked with a drizzle of olive oil – served with a fresh salad!