In accordance with pastoral traditions, it is required that the Alpine, Saanen or Rove breeds of goats must graze on scrubland and healths or under the chestnut trees of the Cévennes in order to produce the milk necessary to make Pélardon cheese.
Production & Aging 11 days minimum
Appearance Round and flat. Its delicate, uniformly white interior is protected by a cream-colored rind.
Taste & Texture The flavor of this round and flat, raw milk cheese recalls the stark, mountainous terrain of the Tarn.
Beer Pairing Suggestions Farmhouse Ale, Saison, Wheat