Gaperon Cheese vs Picodon Cheese

Q: Is Gaperon Cheese the same as Picodon Cheese?

No. Gaperon Cheese and Picodon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Gaperon Cheese for Picodon Cheese?

In most recipes you can swap Gaperon Cheese for Picodon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Gaperon Cheese or Picodon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Gaperon Cheese is a soft cow-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 Gaperon Cheese?

Gaperon is a French cow's milk cheese from the Auvergne, shaped into a dome and flavored with cracked peppercorns and pink garlic. It tastes tart when young and turns soft, buttery, and strongly garlicky as it matures.

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 Gaperon Cheese and Picodon Cheese?

Milk type: Gaperon Cheese (Cow’s milk), Picodon Cheese (Goat's milk)
Milk treatment: Gaperon Cheese (Raw or pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
Texture: Gaperon Cheese (Soft), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
Rind: Gaperon Cheese (fluffy coat), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
Aging: Gaperon Cheese (Several weeks), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
Taste: Gaperon Cheese (Sharp), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)

Side-by-Side Comparison

	Gaperon Cheese	Picodon Cheese
Country of Origin	France	—
Specific Origin	Auvergne Region	Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse
Milk Type	Cow’s milk	Goat's milk
Milk Treatment	Raw or pasteurized	Raw, non-standardized, unhomogenized
Texture	Soft	Homogeneous, smooth, and fine; can become crumbly if matured longer
Rind	Fluffy coat	Fine, lightly covered with uniform or speckled moulds
Aging	Several weeks	Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"
Taste	Sharp	Frank, capric with notes of nut and mushroom, occasional pungency

Taste Comparison: Does Gaperon Cheese Taste Like Picodon Cheese?

Gaperon Cheese reads as sharp, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Gaperon Cheese shows seasoned with minced garlic, salt, pepper, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Gaperon Cheese at several weeks 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 Gaperon Cheese for Picodon Cheese?

Gaperon Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Gaperon Cheese reads as sharp while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.

Which Is Better, Gaperon Cheese or Picodon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Gaperon Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Gaperon Cheese suits recipes that want sharp 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 Gaperon Cheese the same as Picodon Cheese?

No, they're distinct cheeses. Gaperon Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Gaperon Cheese is typically aged several weeks, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".

Is Gaperon Cheese similar to Picodon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Gaperon Cheese for Picodon Cheese?

You can, but expect a shift in richness and milk character.

Does Gaperon Cheese taste like Picodon Cheese?

Gaperon Cheese reads as sharp, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.

What is Gaperon Cheese made of?

Gaperon Cheese is made from cow milk (raw or pasteurized). It's typically aged several weeks. 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, Gaperon Cheese or Picodon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gaperon Cheese is soft, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.