Péraldou

1. History

Pélardon, also known as Péraldou or Peraldou, originates from Languedoc cheeses prized in Antiquity at Roman tables, as noted by Pliny the Elder. In 1756, Abbot Boissier de Sauvages described it as a small round flat cheese made in the Cévennes, with a piquant taste from rubbing with viburnum. By the late 19th century, Frédéric Mistral defined it in his dictionary as a dry, pungent goat cheese typical of the Cévennes, and the name Pélardon became standard. Long familial and niche due to short shelf life, production boomed from the 1970s with professional goat farming.

2. Physical characteristics

Péraldou is a small round flat cheese, 6-8 cm in diameter and 2-3 cm high, weighing 60-80 grams. Its uncooked pressed paste is ivory to straw-yellow, with a supple, creamy texture at the core that dries on the surface. The rind is thin, natural, downy, and slightly bluish, sometimes rubbed for a rustic look.

3. Taste profile

Péraldou has a dry, piquant, peppery taste, from which its name derives (pèbre meaning pepper in Occitan). Depending on aging, it shifts from fresh floral and goaty notes to intense nutty, spicy, and undergrowth flavors. It leaves a persistent, slightly astringent and salty finish.

4. Production zone and period

Made in the Cévennes and Languedoc, mainly in Lozère, Gard, Hérault, and Aveyron departments. The AOP area includes schist and granite reliefs ideal for goat rearing. Production occurs year-round, peaking in spring and fall during kidding seasons.

5. Certification

Pélardon holds Appellation d'Origine Contrôlée (AOC) since 2000 and Appellation d'Origine Protégée (AOP) since 2001. These ensure use of milk from Saanen, Alpine, or Rove goats and traditional methods in the defined zone. They safeguard its authenticity and quality for European consumers.