Limburger Cheese vs Picodon Cheese
Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.
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 Limburger Cheese and Picodon Cheese?
- Milk type: Limburger Cheese (Cow’s milk), Picodon Cheese (Goat's milk)
- Texture: Limburger Cheese (Firm to spreadable), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Limburger Cheese (Sticky, orange-brown), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Limburger Cheese (3 months), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Limburger Cheese (Meaty, farmyard), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Limburger Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Limburg, Allgäu | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow’s milk | Goat's milk |
| Milk Treatment | Raw | Raw, non-standardized, unhomogenized |
| Texture | Firm to spreadable | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Sticky, orange-brown | Fine, lightly covered with uniform or speckled moulds |
| Aging | 3 months | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Meaty, farmyard | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Limburger Cheese Taste Like Picodon Cheese?
Limburger Cheese reads as meaty, farmyard, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Limburger Cheese at 3 months 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 Limburger Cheese for Picodon Cheese?
Limburger Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Limburger Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to spreadable cheese, go with Limburger Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard 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 Limburger Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Limburger Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Limburger Cheese is typically aged 3 months, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Limburger Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Limburger Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Limburger Cheese taste like Picodon Cheese?
Limburger Cheese reads as meaty, farmyard, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.
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, Limburger Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.