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This small goat's cheese from the Cévennes and the Languedoc garrigue was known by many names before finally being given the name Pélardon at the end of the 19th century. Each Pélardon is unique thanks to each manufacturer's own know-how. However, one always finds the fine and melting texture, the delicate and balanced flavor between floral, goaty and vegetal aromas, often paired with hazelnut notes... After 11 days, it presents a beautiful cream-colored rind, sometimes covered with superficial white or blue noble mold is littered.
Pélardon has been labeled with the European AOP (Protected Designation of Origin) seal since 2000.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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