Brocciu Cheese vs Picodon Cheese
Brocciu Cheese is a soft, creamy goat or sheep-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 Brocciu Cheese?
Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.
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 Brocciu Cheese and Picodon Cheese?
- Milk type: Brocciu Cheese (goat's or sheep's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Brocciu Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Brocciu Cheese (Soft, creamy), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Brocciu Cheese (None), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Brocciu Cheese (Fresh or matured), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Brocciu Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Corsica | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's or sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Soft, creamy | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | None | Fine, lightly covered with uniform or speckled moulds |
| Aging | Fresh or matured | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Meltingly creamy, saltier when matured | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Brocciu Cheese Taste Like Picodon Cheese?
Brocciu Cheese reads as meltingly creamy, saltier when matured, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Brocciu Cheese at fresh or matured 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 Brocciu Cheese for Picodon Cheese?
Brocciu Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Brocciu Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Brocciu Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured 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 Brocciu Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Brocciu Cheese is made from goat or sheep milk; Picodon Cheese uses goat. Aging also differs: Brocciu Cheese is typically aged fresh or matured, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Brocciu Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brocciu Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Brocciu Cheese taste like Picodon Cheese?
Brocciu Cheese reads as meltingly creamy, saltier when matured, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Brocciu Cheese made of?
Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. 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, Brocciu Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brocciu Cheese is soft, creamy, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.