Pélardon is the name of a farmer's goat cheese from Languedoc-Roussillon that was already appreciated by Pliny the Elder for its piquant taste.
Only raw whole milk from goats of the Alpine, Saanen and Rove breeds may be used in its production, which must be kept for at least 210 days on pastures less than 800 metres above sea level.

The result - after at least eleven days of maturing - is a slightly nutty-tasting cheese with 45 percent fat in the dry matter, which is excellent for baking - for example with caramelized pears.

In Le Vigan, in the Gard département, shepherds, cheesemakers and cheese lovers meet in the nearby chestnut forest at the beginning of May for cheese tastings and cooking courses, demonstrations of herding dogs and herds and numerous other events for the whole family. In addition to cheese, you can also taste wines and other regional products.