Pardou

1. History

Pardou cheese originates from Fromagerie Pardou, founded by Christian Pardou in the 1980s in an old railway tunnel between Eaux-Chaudes and Eaux-Bonnes in the Ossau Valley. Six generations of the Pardou family, starting with shepherd Jean Pardou, have crafted farm cheeses from the Pyrenees, upholding Béarn traditions. The facility ages up to 17,000 cheeses in a mountain cave.[1][2]

2. Physical characteristics

Pardou is an uncooked pressed paste cheese with a firm, semi-hard texture and a natural rind slightly orange-hued. Produced in approximately 300g wheels, it is matured on wooden boards, wiped, rubbed, and turned every two days after salting with Salies-de-Béarn salt. Its sturdy appearance reflects long aging in a humid cave.[2][7][8]

3. Taste profile

Pardou boasts a powerful aroma and a flavor blending the strength of sheep's milk with the fruity notes of cow's milk in its mixed version. Aromatic and intense, its firm paste delivers rich Pyrenean flavors with a lingering finish. It pairs excellently with Jurançon white or Irouléguy red or white.[2]

4. Production zone and period

Made in Béarn, Ossau Valley at Laruns (64440), in the heart of the French Pyrenees in Nouvelle-Aquitaine. The fromagerie is set in a mountain tunnel, ideal for natural cheese aging. Production occurs year-round, peaking in summer with transhumance.[1][2][6]

5. Certification

Pardou holds no specific AOC, AOP, or IGP certification but is part of the Ossau farm cheese tradition. Made with raw milk from cow, sheep, or mixed by Le Pays d'Ossau FGIE, it is recognized for artisanal quality. No protected designation is noted.[2]