Cheddar Cheese vs Picodon Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
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 Cheddar Cheese and Picodon Cheese?
- Milk type: Cheddar Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Cheddar Cheese (A few months to several years), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Cheddar Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Varies (rubbery to friable and crystalline) | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Varies (natural, cloth, wax, plastic) | Fine, lightly covered with uniform or speckled moulds |
| Aging | A few months to several years | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild to sharp, buttery to brothy and savory | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Cheddar Cheese Taste Like Picodon Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Cheddar Cheese at a few months to several years 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 Cheddar Cheese for Picodon Cheese?
Cheddar Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Cheddar Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory 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 Cheddar Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Cheddar Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Cheddar Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Cheddar Cheese taste like Picodon Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
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, Cheddar Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.