Unpasteurised farmhouse goat's cheese from the Languedoc-Roussillon region
The Pelardon is a little round cheese made with raw goat milk, salt, lactic acid ferments, animal rennet.
Nutrition per 100g:
Fat 27.8g (saturates 18.6g), carbohydrates 0.85g (sugars 0.85g), protein 23.8g, salt 1.43g (sodium 0.572g)
It's natural irregular rind changes from white/cream when it is young, to a bluish tint with maturation.
It has a simple and fresh taste and smooth texture in the early stage of maturation, which develops over time and the texture can become more crumbly.
From ancient times, according to Pliny the Elder, cheeses from the Languedoc were very much appreciated by the Roman elite. The first written record of Pelardon can be traced back to Abbot Boissier in 1756. Its name comes from the local dialect "pebre" which means "pepper" in reference to the spicy notes that develop when it matures.
This popular cheese has had a DOP (protected designation of origin) since 2000.