Ingredient: Pélardon (Goats' cheese)
Category: Dairy- Cheese
Season: Spring to Autumn
The home of the goat cheese Pélardon, is Languedoc-Roussillon.
The goats graze on meadows and mountain slopes, which are overgrown with bushes. The milk as a result and the cheese, has a special nutty flavour.
Description:
The home of the goat cheese Pélardon, is Languedoc-Roussillon.
Pélardon ia a round, 60 gram, soft goat cheese (with 45% fat in the dry mass) is mostly produced by rural companies according to traditional hand-crafting methods.
The goats graze on meadows and mountain slopes which are overgrown with bushes.
The milk as a result, and later, the cheese, has a special nutty flavour.
Pélardon of the Cévennes is one of the oldest goats' milk cheese in Europe. It can be traced back several centuries.
In the 18th century, more precisely in 1756 that the abbot Boissier de Sauvages is quoted on the definition of a cheese called "Pelardou", presented like a small round and flat cheese, made in the Cévennes.
Uses:
This cheese from the south of France enhances any cheese board.
A salad with "hot Pélardon" became a classic dish for connoisseurs of this goat's cheese. The cheese is coated with bread crumbs, baked in a splash of olive oil and served with a fresh green salad.
Coat with bread crumbs, bake, and place on a green salad,
Pélardon as an addition to a ham roll or sandwich is a delicious treat.
Pélardon can also be used in sauces
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