- guestrooms, guesttable
&;B-Gîtes d'étape - meals
Holiday cottages group
Sports in nature
Art & culture
Fauna, flora, landsc.
Maps to situate roads/comm.
Languedoc - Roussillon
Activities Cevennes National Park
Lous Cloutets - 1 cottage 5 p
St Frézal de Ventalon
Cevennes - France
Les Gîtes du Haut du Tarn
1 cottage 2 p + 1 cottage 3 p
4 p - Gîtes de France
+ B&B - Changefege
- Vallée du Lot
6 kms off Mende
Old Postal cards of :
Le Pont de Montvert
Germain de Calberte
Cevennes produce Regional productsPelardon
48370 St Germain de Calberte
04 66 45 90 33
e-mail : email@example.com
48220 SAINT MAURICE DE VENTALON
04 66 45 83 04
04 66 85 24 68
The Pélardon, a small goats cheese, has its origins in the
mountains of the Cévennes.The goat herds (usually small in number) are
found, for the
main part, on the rough steep slopes of these mountains.
The Pélardon has travelled throughout time without any change to
Today's method of producfion respects old traditions. collected and transferred
into curds each day. It is then form its traditional shape.
La Ferme des
48330 St Etienne Vallée Française
04 66 31 74 06
The Cévennes is a mountainous region in the south of France blessed
with luxurious vegetation and a strong personality. It has retained this natural and
beautiful environment until today.
These mountains have a long and rich history especially concerning the
farming industry. This industry has transformed its domestic products of quality with a
thousand years ago Mr Pline l'Ancien, a famous Roman writer, wrote that cheese from this
region was well appreciated on the tables of Rome.
woods and on the natural plains, the goats of this region graze on a diet of natural
grasses and pure mountain air. As a result of this they produce a milk of quality which is
rich of taste.
It is a regional product based on traditional 'know-how' and the fruits of this
privileged land: the Pélardon
cheese is made from raw milk and moulded in a traditional way.
|To mature this cheese, it must be regularly tumed to
help reach its point of perfection. Again, this is done in a traditional way - by hand.
process, which starts with quality mountain milk, results in
a cheese of fine texture and with a rich savoury taste.
Today, tradition is
enhanced by rigorous hygiene controls with the farmers and going right the way through to
product. Not a day of production goes by without the control being
A final quality check is done - by hand- to select
only the best cheeses which are then wrapped and sent to be enjoyed on the tables of the
How to appreciate
this famous cheese ?
- Fresh - with its soft texture and light salted taste, it offers a cheese for the
lovers of light food.
- Semi-hard - covered in a light white skin, it presents a creamy character with a
nutty taste and melts in the mouth. At this point it is at its best for
- Hard - it confirms its full character. Its mature covering gives it a stronger taste
which is appreciated by the connaisseur.
Appropriate wine: red "coteaux du Languedoc " or dry white