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PÉLARDON

LANGUEDOC

Goat Emblem.jpg

UNPASTEURISED

TRADITIONAL RENNET

A thick, medallion-shaped soft cheese with a natural white rind that, with maturing, becomes dotted with blue moulds. A traditional farmhouse cheese with gentle goaty, nutty tastes and a fudgy texture. With proper affinage the pate should melt just below the rind. Best season July and August, with really rich and buttery cheeses appearing in early autumn.