Pélardon 
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.
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Key Facts
| Country of Origin | France |
| Specific Origin | Cévennes range, Languedoc-Roussillon, France |
| Protection | PDO (2000) |
| Milk Type | Goat |
| Rind | Bloomy, white mold |
| Texture | Soft |
| Colors | White rind |
| Forms | Small round discs of about 60 g, 60 to 70 mm wide and 22 to 27 mm high |
| Also Known As | paraldon, pélardou, péraudou |
What is Pélardon Cheese?
Pélardon comes from the Cévennes range in the Languedoc-Roussillon region of France. Older names for it include paraldon, pélardou and péraudou. It received Appellation d'origine contrôlée status in August 2000.
The recipe is traditional and the milk is goat's milk. Pélardon is soft-ripened, so a white mold grows over the outside as the cheese matures, giving what the French call a pâte molle à croûte fleurie.
Each one is a small round about 60 grams in weight. The disc measures 60 to 70 mm across and stands 22 to 27 mm tall, wrapped in its white coat.
How Does Pélardon Cheese Compare?
The most relevant cheeses to compare Pélardon against.
