Known in times past as paraldon, pélardou, and even péraudou, this traditional delicacy bears testament to the time-honored art of cheese-making, crafted with nothing but the purest goat's milk.
With its modest round form, Pélardon presents itself as a soft-ripened wonder, its pristine exterior adorned by a delicate coat of white mold, affectionately termed "à pâte molle à croûte fleurie."
Its character, captured within a mere 60 grams, boasts a gentle diameter of 60–70 mm and a graceful height ranging between 22–27 mm, inviting culinary intrigue.
In homage to its distinguished heritage, Pélardon received the revered Appellation d'origine contrôlée (AOC) status in 2000, a tribute to its profound connection to the terroir and tradition of this cherished land.