Occitanie · France
Pélardon.
Pélardon is a delicate, cloud-soft goat cheese that dissolves on the tongue with bright tangy notes and a whisper of herbaceous warmth—like tasting the wild thyme and rosemary of the Cévennes highlands distilled into milk. Its natural rind cradles a creamy interior with subtle nuttiness and a faint minerality that speaks to the rocky limestone terroir where these goats graze.
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The story
How it's made.
Why it tastes that way.
Pélardon is the southernmost AOC goat cheese in France, produced in the Cévennes highlands of Languedoc. It has been made since at least the medieval period, as evidenced by records from monasteries in the region.
AOC was granted in 2000. Its name is thought to derive from the Occitan word for spicy.
Production · spec
- Milk
- Goat · raw
- Family
- Soft-bloomy
- Rind
- natural
- Age
- 1–3 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pélardon's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Pélardon.
25 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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