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And there’s goat cheese
“What kind?”“Pélardon… Yes, please. Two thanks.” They weren’t pélardons,They didn’t even look like them,The crust cracked too much,The color was cream Instead of the brightful white of milkAnd it was melting too muchAnd besides, the taste was bland.Or maybe it was just a poorly prepared pélardon? This cheese dates from AntiquityIts crafting has been preserved…