“The best young picadons are usually of the purest white, clean and fresh looking, nicely formed and just firm enough to stand up on their own. Pélardons are like many of the country goats cheeses produced on small family farms, cheeses that you'd never taste if you didn't happen to stop at the place where they were made”, soft cover, 15 x 10 cm, one opening with text and cut out round forms in front, resembling the form of the Picadons goat cheese and the text phrasing it, sewn, in a little acetate sleeve, 8 not numbered pages, (Clonmel 2010)
