Maasdam Cheese vs Picodon Cheese

Q: Is Maasdam Cheese the same as Picodon Cheese?

No. Maasdam 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 Maasdam Cheese for Picodon Cheese?

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

Q: Which should I choose, Maasdam 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.

Maasdam Cheese is a semi-hard cow-milk cheese from Netherlands, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.

What Is Maasdam Cheese?

Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.

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 Maasdam Cheese and Picodon Cheese?

Milk type: Maasdam Cheese (cow's milk), Picodon Cheese (Goat's milk)
Milk treatment: Maasdam Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
Texture: Maasdam Cheese (semi-hard), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
Rind: Maasdam Cheese (smooth, sometimes waxed), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
Aging: Maasdam Cheese (at least 4 weeks), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
Taste: Maasdam Cheese (nutty, sweet), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)

Side-by-Side Comparison

	Maasdam Cheese	Picodon Cheese
Country of Origin	Netherlands	—
Specific Origin	The Netherlands	Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized	Raw, non-standardized, unhomogenized
Texture	Semi-hard	Homogeneous, smooth, and fine; can become crumbly if matured longer
Rind	Smooth, sometimes waxed	Fine, lightly covered with uniform or speckled moulds
Aging	At least 4 weeks	Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"
Taste	Nutty, sweet	Frank, capric with notes of nut and mushroom, occasional pungency

Taste Comparison: Does Maasdam Cheese Taste Like Picodon Cheese?

Maasdam Cheese reads as nutty, sweet, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. Aging plays into this as well. Maasdam Cheese at at least 4 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 Maasdam Cheese for Picodon Cheese?

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

Which Is Better, Maasdam Cheese or Picodon Cheese?

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

No, they're distinct cheeses. Maasdam Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Maasdam Cheese is typically aged at least 4 weeks, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".

Is Maasdam Cheese similar to Picodon Cheese?

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

Can I substitute Maasdam Cheese for Picodon Cheese?

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

Does Maasdam Cheese taste like Picodon Cheese?

Maasdam Cheese reads as nutty, sweet, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.

What is Maasdam Cheese made of?

Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.

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, Maasdam Cheese or Picodon Cheese?

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