There are so many cheeses in France, it is not funny! A famous French saying actually states that there is a different one for each inhabitant. But amongst all of them, my favourite is the Pélardon.
Pélardon is a traditional goat cheese made from raw milk that originates from the Languedoc region of France. The name Pélardon derives from the
Languedoc dialect “pébre” which means “pepper” due to its spicy and peppery flavour.
The Appellation d’origine contrôlée (AOC), granted in 2000, encapsulates centuries of tradition and heritage through the compliance with a number of stringent production conditions. For example, herds have to graze for at least 210 days a year and are subject to strict dietary restrictions!
On the palate
The taste of the Pélardon is fruity and peppery with a fine balance between acidity and saltiness. The full and rich milky flavour lingers on the palate. Using a wine terminology, we could say that it has a long finish. A sheer delight!
On the table
The best way to experience Pélardon is with olive oil, fresh chopped herbs … and fresh figs served with chilled Picpoul de Pinet.
In the kitchen
Families in Languedoc frequently use Pélardon in the kitchen. From simple recipes like Chèvre chaud salads or breaded Pélardon to more complicated dishes, the Pélardon always finds its place in the kitchen.
Pélardon is quite difficult to find in Canada. So at Mistral Expériences, we invite you to truly experience Pélardon as it should, on the ground, in its native Languedoc. Our 2016 tours will make it gets the recognition it sure deserves. Are you ready?