Banon Cheese vs Picodon Cheese
Banon Cheese is a creamy, soft, and tender goat-milk cheese from France, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Banon Cheese?
Banon is an unpasteurized goat cheese from Provence, sold as a small 100 g disc wrapped in chestnut leaves and tied with raffia. It ages about two weeks, gets dipped in eau de vie before wrapping, and has held AOC status since July 2003.
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 Banon Cheese and Picodon Cheese?
- Milk treatment: Banon Cheese (unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Banon Cheese (Creamy, soft, and tender), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Banon Cheese (Wrapped in chestnut leaves), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Banon Cheese (15 days), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Banon Cheese (Mild and intense, with notes of mushrooms and forest floor), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Banon Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Provence (Alpes-De-Haute Provence, Hautes-Alpes, Vaucluse, Drome) | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Creamy, soft, and tender | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Wrapped in chestnut leaves | Fine, lightly covered with uniform or speckled moulds |
| Aging | 15 days | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild and intense, with notes of mushrooms and forest floor | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Banon Cheese Taste Like Picodon Cheese?
Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Banon Cheese shows pungent, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Banon Cheese at 15 days 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 Banon Cheese for Picodon Cheese?
In most recipes, Banon Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect creamy, soft, and tender bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Banon Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy, soft, and tender cheese, go with Banon Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Banon Cheese suits recipes that want mild and intense, with notes of mushrooms and forest floor 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 Banon Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Aging also differs: Banon Cheese is typically aged 15 days, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Banon Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Banon Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Banon Cheese taste like Picodon Cheese?
Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Banon Cheese made of?
Banon Cheese is made from goat milk (unpasteurized). It's typically aged 15 days. It originates in France.
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, Banon Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Banon Cheese is creamy, soft, and tender, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.