Perfect wine mach: Costières de Nîmes


Pélardon (PDO)
Pelardou, péraldou, paraldon, péraldon, péraudon…this small goat’s milk cheese from the Cévennes region, has had numerous names over the years before finally settling on ‘Pélardon’ at the end of the 19th century. Produced in scrublands and heathlands, under harsh weather conditions, this cheese has a unctuous texture when fresh, but hardens with age, revealing a relatively marked goaty taste. For a tasty snack, serve it warm on a slice of bread.
Pélardon
Banon
Mozzarella di Bufala Campana
Fromage de Herve
Noord-Hollandse Edammer
Queso Manchego
White Stilton Cheese / Blue Stilton Cheese
Parmigiano-Reggiano|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 2000
• 180 tons