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.

recipes featuring Pélardon

Origin France

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.



  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese


  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4