Chabichou du Poitou Cheese vs Picodon Cheese
Chabichou du Poitou Cheese is a soft, creamy to brittle 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 Chabichou du Poitou Cheese?
Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.
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 Chabichou du Poitou Cheese and Picodon Cheese?
- Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Chabichou du Poitou Cheese (At least 10 days), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Chabichou du Poitou Cheese (Slightly salty), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Chabichou du Poitou Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haut Poitou | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized or whole | Raw, non-standardized, unhomogenized |
| Texture | Soft, creamy to brittle | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | White with blue-gray patches | Fine, lightly covered with uniform or speckled moulds |
| Aging | At least 10 days | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Slightly salty | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Picodon Cheese?
Chabichou du Poitou Cheese reads as slightly salty, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Chabichou du Poitou Cheese shows white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 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 Chabichou du Poitou Cheese for Picodon Cheese?
In most recipes, Chabichou du Poitou Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect soft, creamy to brittle bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Chabichou du Poitou 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 to brittle cheese, go with Chabichou du Poitou Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Chabichou du Poitou Cheese suits recipes that want slightly salty 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 Chabichou du Poitou Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Chabichou du Poitou Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Chabichou du Poitou Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chabichou du Poitou Cheese taste like Picodon Cheese?
Chabichou du Poitou Cheese reads as slightly salty, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Chabichou du Poitou Cheese made of?
Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 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, Chabichou du Poitou Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is soft, creamy to brittle, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.