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Cheese from France, Cévennes, Montagne Noire, Hautes Corbières and the garrigues of Gard and Hérault
Raw whole goat milk is seeded with whey from the last batch and a very small dose of rennet, then left at least 18 hours to sour to pH 4.5 or below. The uncut curd is ladled by hand into moulds, drains on its own, is dry-salted, and is sold from 11 days after renneting as a small soft disc with a thin mould-flecked rind.
| Raw whole goat milk | From goats that graze open rangeland at least 180–210 days a year; no silage[cdc-pela2011] |
| Whey from the previous batch | The lactic starter; bought cultures only at the start of lactation, after a break, or for dairies that collect milk[cdc-pela2011] |
| RennetLess than 1 ml per 10 L of milk | [cdc-pela2011] |
| Dry salt, fine or half-coarse, without phosphates | Brining is banned[cdc-pela2011] |
| Starter | whey from the previous batch (backslop), with a very small dose of rennet |
Total time across the recorded steps: 3.5 days – 4.8 days
What changes: Starting material: raw whole goat milk from goats that graze garrigue and woodland
The milk may be stored at most 15 h at 14 °C for farm cheeses, or at most 48 h at 4 °C for dairies. Concentrated or powdered milk, flavourings, colours, ultrafiltration and microfiltration are banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is seeded with whey from the last batch and a very small dose of rennet, then left at least 18 hours to sour to pH 4.5 or below. The uncut curd is ladled by hand into moulds, drains on its own, is dry-salted, and is sold from 11 days after renneting as a small soft disc with a thin mould-flecked rind. Made in 7 steps over 3.5 days – 4.8 days. The longest step, firm up and dry, takes 42 h – 3 days (Cahier des charges de l'appellation d'origine…) and runs at 12–18 °C (Cahier des charges de l'appellation d'origine…). Lactococcus lactis, the main acidifying bacterium and Leuconostoc mesenteroides and Geotrichum candidum do most of the fermenting.
| Main step | 42 h – 3 daysSet[cdc-pela2011] | Firm up and dry |
|---|---|---|
| Temperature | 12–18 °CSet[cdc-pela2011] | Firm up and dry |
| Acidity | pH up to 4.5Set[cdc-pela2011] | Let the milk sour into curd |
Pélardon is a slow, mainly lactic goat cheese from Mediterranean mountain and garrigue rangeland. Its starter is whey from the previous make; selected commercial ferments are allowed only at the start of lactation, after a break in production, or for operators who collect milk. Brining, freezing curd and modified-atmosphere packing are banned.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli. It says cooking the cheese well, as in an oven recipe, removes the risk; cutting off the rind does not.
Every number is labelled with how it is known. How this atlas is made
The specification gives Pliny's "Péraldou" as the likeliest origin of the name, said to come from "pèbre", pepper, because of its sharp taste. Abbé Boissier de Sauvages listed "Péraldou" in his Languedoc–French dictionary of 1756. The specification was homologated by decree no. 2011-1605 of 21 November 2011.
