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Pélardon AOP

      Pelardon PDO
      Péraudou
      Paraldon
      Pélardou













The Pélardon PDO is a soft cheese made with milk from three goats breeds: Alpine, Saanen, Rove and their crossbreeds. Goats graze on mountainous meadows and slopes covered with shrubs in the Languedoc-Roussillon region.

The production area of Pélardon PDO covers 500 municipal areas among the departments of Aude, Gard, Hérault, Lozère in the region of Languedoc-Roussillon and one municipal area among the department of Tarn in the Midi-Pyrenees region.

The Pélardon PDO origins are very ancient. Pliny mentioned this cheese in his works, calling it Péraldou, which name comes from pèbre (pepper), due to its piquant taste when it is well matured. Over the centuries, this cheese became more and more famous and reached its best fame in the 1970s, when the new producers expanded its production.

Pélardon PDO is one of oldest and most famous French cheeses made from goat's milk and still produced with traditional methods. The breeders have to keep the goats outside to graze for at least 210 days a year in order to respect the EU specification.



Description



Pélardon PDO's shape is like a small disk with rounded borders and measures from 60 mm to 70 mm diameter and from 22 mm to 27 mm height. It weighs about 60 grams. The paste colour goes from white to ivory; it is homogenous and smooth. With long ripening periode, the texture can become friable. A Pélardon PDO develops goat's milk flavour and a slight aftertaste of walnut.



Cooking



Pélardon PDO must be conserved in the least cold compartment of the refrigerator wrapped into its original package or into a sealed box. Before eating it, it is suggested to leave it at room temperature for about one hour. It is tasted at room temperature or used to prepare different warm dishes. One of the most popular recipe is to wrap the cheese into breadcrumbs, roast it in the oven with drops of olive oil and serve it with fresh green salad. It is perfect with Languedoc wines like Saint-Chinian, Minervois, Faugères and Coteaux du Languedoc.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2001

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 2000


Vegetarian



  Yes


Dietary product



  No


Lactose-free product



  No



NUTRITIONAL VALUE




Calories



   280 - 352 kcal per 100 gr.


Protein



   23.8 gr. per 100 gr.


Fats



   27.8 gr. per 100 gr.


Fat in dry matter



   45 - 50 %


Carbohydrates



   0.85 gr. per 100 gr.


Salt



   1.4 gr. per 100 gr.


Saturated acids



   18.6 gr. per 100 gr.


Water



   43.6 gr. per 100 gr.


The dry residue



   40 %



MACRONUTRIENTS




(K) Potassium



  146 mg. ( + 66% )*


(Mg) Magnesium



  20.5 mg. ( 41% )*


(Na) Sodium



  572 mg. ( 29% )*


(P) Phosphorus



  242 mg. ( 52% )*



Dietary element




(Fe) Iron



  0.37 mg. ( 63% )*


(Se) Selenium



  9.5 mcg. ( 39% )*


(Zn) Zinc



  0.565 mg. ( 86% )*



VITAMINS




(A) Retino.



  202 mcg. ( 30% )*


(B2) Riboflavin.



  1.01 mg. ( + 237% )*


(B3) Niacin.



   1.27 mg. per 100 gr.


(B5) Pantothenic acid.



   1.2 mg. per 100 gr.


(B6) Pyridoxine.



  0.28 mg. ( + 180% )*


(B9) Folatsin..



  95.5 mcg. ( + 403% )*


(E) Tocopherol



  0.578 mg. ( + 16% )*


*(the difference from the average value)



Statistics



8,1 -  Individual visits per month (average)
247 -  All individual visits
15 10 2016 -  Date of publication of this article
28 01 2017 -  Date of last edit


Pelardon PDO. Foto № 1
Pelardon PDO. Foto  № 2



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