Pélardon

Pélardon is a soft French cheese made ​​from goat's milk.

Origin and Distribution

The home of Pélardon lies in the Languedoc- Roussillon region. Its production area is located in the department of Gard, Hérault, Lozère, Aude and Tarn.

Features

The Pélardon has a fine ivory-colored bark, which can be covered by prolonged ripening period with white and blue. In the young state the dough is soft and creamy, with increasing age, it is friable. The round cheese wheel has a diameter of 6 to 7 cm and a height of 2 to 3 cm. He weighs about 60 grams.

Production

Pélardon is made exclusively from raw milk from goats. After the milk has coagulated, the curd is scooped by means of a ladle into molds. If the whey is drained, it is salted and aged for at least 11 days.

Historical

Originally, the goat cheese a meal and a product of rural people. Even though he is now enjoyed by the wealthy gourmets, it has retained its rural character.

Flavor

Jung has the Pélardon a nutty flavor, which still expresses itself in the course of maturation. In addition to the strong goat smell is floral and honey-like flavors can develop. The fat content is 45 % fat in dry matter

Use

The Pélardon is not just enough to complete a menu, but also as an appetizer. Like other goat cheeses, it is ideal for breading and frying. Also in sauces of beef and lamb, he is stirred as a refinement.