Formaggio di capra Cheese vs Picodon Cheese
Formaggio di capra Cheese is a soft when fresh, dry and brittle when well aged goat-milk cheese from Italy, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Formaggio di capra Cheese?
Formaggio di capra is a cheese made by transforming goat's milk. It is sold fresh or ripened, sometimes rolled in ash, and it carries the tangy, goaty taste that comes from the fatty acids in goat 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 Formaggio di capra Cheese and Picodon Cheese?
- Texture: Formaggio di capra Cheese (soft when fresh, dry and brittle when well aged), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Formaggio di capra Cheese (sometimes ash-coated), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Taste: Formaggio di capra Cheese (tangy), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Formaggio di capra Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | — | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Raw | Raw, non-standardized, unhomogenized |
| Texture | Soft when fresh, dry and brittle when well aged | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Sometimes ash-coated | 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 | Tangy | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Formaggio di capra Cheese Taste Like Picodon Cheese?
Formaggio di capra Cheese reads as tangy, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Formaggio di capra Cheese shows characteristic goat taste from caproic, caprylic and capric fatty acids, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste.
Can You Substitute Formaggio di capra Cheese for Picodon Cheese?
In most recipes, Formaggio di capra Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect soft when fresh, dry and brittle when well aged bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Formaggio di capra Cheese reads as tangy while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Formaggio di capra Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft when fresh, dry and brittle when well aged cheese, go with Formaggio di capra Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Formaggio di capra Cheese suits recipes that want tangy 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 Formaggio di capra Cheese the same as Picodon Cheese?
No, they're distinct cheeses.
Is Formaggio di capra Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Formaggio di capra Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Formaggio di capra Cheese taste like Picodon Cheese?
Formaggio di capra Cheese reads as tangy, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Formaggio di capra Cheese made of?
Formaggio di capra Cheese is made from goat milk (raw), using animal rennet. It originates in Italy.
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, Formaggio di capra Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Formaggio di capra Cheese is soft when fresh, dry and brittle when well aged, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.