Pélardon Affiné

Pélardon is one of the French PDO cheeses.
The recognized production area extends from Cévennes to Montagne Noire, through to Hautes Corbières de l’Aude, following the southern profile of the Central Massif. There the landscape is characterized by Mediterranean scrub, which, together with a special, somewhat harsh climate and geomorphology creates this unique product. The milk used to make Pélardon is the sum of all these features: the herds are traditionally of just a few head, and they eat grass, broom, oak leaves, heather, chestnuts and other aromatic plants, which give the cheese Mediterranean scent and a light aroma of hazelnuts.
Pélardon is eaten while it is still quite fresh, after 11 days, the minimum refining period, which allows the special aromas develop. Lactic coagulation of 24 hours classifies Pélardon as a soft cheese.
It is cylindrical in shape with rounded edges, about 2.2–2.7 centimeters high and 6–7 centimeters in diameter. It is made exclusively from raw whole goat’s milk with a small amount of added whey. Each day, small forms are produced with curds gathered with a ladle.
Alas, the aged version of this famous cheese — Pélardon Affiné, which ripens for at least one month — is disappearing. Its taste profile changes completely in just 30 days, becoming complex and strong. The high moisture level of the fresh curd accelerates the cheese’s development. The fine rind is covered with mold that varies in color from white to blue, and the initially greasy, creamy cheese becomes compact and crumbly due to the high salt content. The aroma of goat grows stronger and is accompanied by a lightly spicy and pleasantly bitter aftertaste.