Pélardon vs Rocamadour
Pélardon
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Languedoc-Roussillon
Pélardon is a small goat's cheese from Languedoc-Roussillon in southern France. The milk is raw goat's milk, and the cheese is a low round with a thin natural rind. The paste is soft and moist when young, then firmer and drier as it ripens. White, cream, or blue-grey molds can speckle the coat, and that varied surface is normal. The taste is goaty, floral, and lightly nutty, and it belongs on a board or in simple southern cooking.
Rocamadour
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées
Rocamadour is a small soft goat's milk cheese from the Midi-Pyrénées region of France. Each piece is a low disk, light enough to serve whole, with a thin natural rind and a tender center. The milk is goat, and that flavor is part of the public identity, gentle at first and clearer as the cheese ripens. It sits in the family of southern cabécou, the little goat cheeses of this part of France. It is a board cheese and a spreading cheese, not a hard wheel.