Cardo Cheese vs Picodon Cheese
Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Cardo Cheese?
Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.
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 Cardo Cheese and Picodon Cheese?
- Milk treatment: Cardo Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Cardo Cheese (semi-soft, artisan), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Cardo Cheese (washed), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Taste: Cardo Cheese (floral, pungent, savory), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Cardo Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | England, Scotland And Wales | — |
| Specific Origin | Timsbury, Somerset | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Semi-soft, artisan | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Washed | Fine, lightly covered with uniform or speckled moulds |
| Aging | — | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Floral, pungent, savory | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Cardo Cheese Taste Like Picodon Cheese?
Cardo Cheese reads as floral, pungent, savory, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character.
Can You Substitute Cardo Cheese for Picodon Cheese?
In most recipes, Cardo Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect semi-soft, artisan bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Cardo Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Cardo Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cardo Cheese the same as Picodon Cheese?
No, they're distinct cheeses.
Is Cardo Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Cardo Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cardo Cheese taste like Picodon Cheese?
Cardo Cheese reads as floral, pungent, savory, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Cardo Cheese made of?
Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.
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, Cardo Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, artisan, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.