Afuega'l Pitu Cheese vs Picodon Cheese
Afuega'l Pitu Cheese is a different varieties based on form, shape, and aging cow-milk cheese from Spain, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Afuega'l Pitu Cheese?
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it holds Protected Designation of Origin status from Spain and the EU.
What Is Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Afuega'l Pitu Cheese and Picodon Cheese?
- Milk type: Afuega'l Pitu Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Afuega'l Pitu Cheese (unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Afuega'l Pitu Cheese (Different varieties based on form, shape, and aging), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Afuega'l Pitu Cheese (White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Afuega'l Pitu Cheese (Fresh to mid-ripened), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Afuega'l Pitu Cheese (Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Afuega'l Pitu Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Different varieties based on form, shape, and aging | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses | Fine, lightly covered with uniform or speckled moulds |
| Aging | Fresh to mid-ripened | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Afuega'l Pitu Cheese Taste Like Picodon Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Afuega'l Pitu Cheese shows sweet or hot spanish paprika in the roxu (red) version, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Afuega'l Pitu Cheese at fresh to mid-ripened develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Afuega'l Pitu Cheese for Picodon Cheese?
Afuega'l Pitu Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect different varieties based on form, shape, and aging bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Afuega'l Pitu Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a different varieties based on form, shape, and aging cheese, go with Afuega'l Pitu Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Afuega'l Pitu Cheese suits recipes that want lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Afuega'l Pitu Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Afuega'l Pitu Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Afuega'l Pitu Cheese is typically aged fresh to mid-ripened, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Afuega'l Pitu Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Afuega'l Pitu Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Afuega'l Pitu Cheese taste like Picodon Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Afuega'l Pitu Cheese made of?
Afuega'l Pitu Cheese is made from cow milk (unpasteurized), using very small amounts of calf rennet. It's typically aged fresh to mid-ripened. It originates in Spain.
What is Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Afuega'l Pitu Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Afuega'l Pitu Cheese is different varieties based on form, shape, and aging, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.