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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 ripens at least 11 days into a small soft disc with a thin mould-flecked rind. Made in 7 steps over 17 days – 18 days. The longest step, ripen, takes at least 11 days (Cahier des charges de l'appellation d'origine…) and runs at 8–16 °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 | at least 11 daysSet[cdc-pela2011][inao-pela] | Ripen |
|---|---|---|
| Temperature | 8–16 °CSet[cdc-pela2011] | Ripen |
| Acidity | pH up to 4.5Set[cdc-pela2011] | Let the milk sour into curd |
| 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] | |
| Less than 1 ml per 10 L of milk | Rennet[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: 17 days – 18 days
What changes: Starting material: raw whole goat milk from goats that graze garrigue and woodland
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
Pélardon is a slow lactic goat cheese like those of the Loire, but from Mediterranean rangeland, and its starter is always whey from the farm's last batch. 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 hard cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli. Cooking the cheese removes the risk.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
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. It became an appellation in 2000.
