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 PELARDON DES CEVENNES
Description:
This little treasure of a goat’s milk cheese comes from the Cevennes region, near the Alpes in the Languedoc. All the small goat's chesses in this region are called pelardon, hence the odd name. The maturing period is two to three weeks in a well-aerated cellar. This cheese will become an AOC soon.

Texture:
The pate is uncooked and unpressed. The cheese has hardly any rind and as it matures it develops a natural mould.
Taste:
The taste is frutty with a fine balance between acidity and saltiness; this gives the cheese a full, rich milky flavour that lingers on the palate. A sheer delight!
HOW TO EAT YOUR CHEESE
How to cut your cheese
Saint Joseph blanc
From Milk
Season for indulging
AOC in
2000
Weight
80 g
Affinage
3 weeks
Pate (dough)
Pate : Soft


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