The Pélardon of the Cévennes
Fresh, soft or dry, the pélardon is made from goat’s unpasteurized milk in which rennet has been added after the milking, and in which whey of the day before is sowed. Once the milk is curdled, it is moulded using a ladle in cheese strainers. Then the cheese is turned over, salted, removed from the mould by hand on grids, then matured in cellars in which noble moulds have been sown,. Those moulds are what gives it all its savour.
It is also protected by its « Appellation d’Origine Contrôlée » and its Protected Denomination of Origin, which makes it the emblematic cheese of the Cévennes.