Pélardon Cheese vs Salers Cheese

Q: Is Pélardon Cheese the same as Salers Cheese?

No. Pélardon Cheese and Salers Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pélardon Cheese for Salers Cheese?

In most recipes you can swap Pélardon Cheese for Salers Cheese, though the result will shift in richness and milk character.

Q: Does Pélardon Cheese taste like Salers Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Pélardon Cheese or Salers Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Pélardon Cheese

Salers Cheese

Pélardon Cheese is a soft goat-milk cheese from France, while Salers Cheese is firm and made from cow milk, originating in France.

What Is Pélardon Cheese?

Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.

What Is Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

What's the Difference Between Pélardon Cheese and Salers Cheese?

Milk type: Pélardon Cheese (goat), Salers Cheese (cow's milk)
Texture: Pélardon Cheese (soft), Salers Cheese (Firm)
Rind: Pélardon Cheese (bloomy, white mold), Salers Cheese (Thick gray)

Side-by-Side Comparison

	Pélardon Cheese	Salers Cheese
Country of Origin	France	France
Specific Origin	Cévennes Range, Languedoc-Roussillon, France	Salers, Massif Central
Milk Type	Goat	Cow's milk
Milk Treatment	—	Unpasteurized
Texture	Soft	Firm
Rind	Bloomy, white mold	Thick gray
Aging	—	Minimum of three months, up to forty-five months
Taste	—	Strong-tasting

Taste Comparison: Does Pélardon Cheese Taste Like Salers Cheese?

Their flavor profiles are distinct.

Can You Substitute Pélardon Cheese for Salers Cheese?

Pélardon Cheese can stand in for Salers Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for firm.

Which Is Better, Pélardon Cheese or Salers Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pélardon Cheese. For a firm profile, Salers Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pélardon Cheese the same as Salers Cheese?

No, they're distinct cheeses. Pélardon Cheese is made from goat milk; Salers Cheese uses cow.

Is Pélardon Cheese similar to Salers Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pélardon Cheese for Salers Cheese?

You can, but expect a shift in richness and milk character.

Does Pélardon Cheese taste like Salers Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Pélardon Cheese made of?

Pélardon Cheese is made from goat milk. It originates in France.

What is Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Pélardon Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pélardon Cheese is soft, while Salers Cheese is firm.