Firm and creamy with a medium, goaty flavour. Made from unpasteurised goats milk.
Pélardon is a cheese that can be eaten at any stage of maturity which greatly varies the texture and flavour. A young cheese tends to be soft and moist with no rind. After two or three weeks a natural rind of mould develops and the paste becomes firmer.
Pélardon may be eaten as it is for snacks or after dinner. It is also excellent when cooked, and in certain parts of France it is baked in the oven or grilled, wrapped in bacon. A full bodied red wine such as Côtes du Rhone would make an excellent accompaniment.