Kalathaki Limnou Cheese vs Picodon Cheese
Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Kalathaki Limnou Cheese?
Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.
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 Kalathaki Limnou Cheese and Picodon Cheese?
- Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Picodon Cheese (Goat's milk)
- Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Kalathaki Limnou Cheese (Soft), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Kalathaki Limnou Cheese (No external rind), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Kalathaki Limnou Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Lemnos, Aegean Sea | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Pasteurized sheep's milk, Goat’s milk (up to 30%) | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Soft | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | No external rind | Fine, lightly covered with uniform or speckled moulds |
| Aging | Three weeks at 14-18°C, then at least two months at <6°C | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Pleasant, slightly acidic | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Picodon Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Kalathaki Limnou Cheese shows soft, white cheese with a slightly acidic taste and rich aroma. carries marks of the baskets used., while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c 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 Kalathaki Limnou Cheese for Picodon Cheese?
Kalathaki Limnou 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, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Kalathaki Limnou 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 Kalathaki Limnou Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic 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 Kalathaki Limnou Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Kalathaki Limnou Cheese is made from goat or sheep milk; Picodon Cheese uses goat. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Kalathaki Limnou Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kalathaki Limnou Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Kalathaki Limnou Cheese taste like Picodon Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Kalathaki Limnou Cheese made of?
Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.
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, Kalathaki Limnou Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.