| 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! |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
2000 |
| Weight |
 |
80 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
