Learn how to make your own Pélardon, and use it in endless sweet and savory recipes. The famous Cévennes cheese, already mentioned in writings in 1756, as a “small round & flat cheese that is made in the Cévennes & to which we give a spicy & peppery taste by rubbing it or washing it with narrow-leaved viburnum”. Now certified, this cheese enhances local recipes, from starter to dessert. Participate in the elaboration process, from the milking of the goats, to the most exquisite pairings! Cheers!
