Mâconnais Cheese vs Picodon Cheese
Mâconnais Cheese is a soft, homogenous, creamy, firm, smooth goat-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 Mâconnais Cheese?
Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.
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 Mâconnais Cheese and Picodon Cheese?
- Texture: Mâconnais Cheese (Soft, homogenous, creamy, firm, smooth), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Mâconnais Cheese (Covered mainly with geotrichum; may develop blue penicillium marks), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Mâconnais Cheese (Minimum ripening period results in a weight of 50 to 65 g), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Mâconnais Cheese (salty, tangy), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Mâconnais Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Mâconnais Region, Including Specific Municipalities In The Département Du Rhône And Département De Saône Et Loire. | 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, homogenous, creamy, firm, smooth | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Covered mainly with geotrichum; may develop blue penicillium marks | Fine, lightly covered with uniform or speckled moulds |
| Aging | Minimum ripening period results in a weight of 50 to 65 g | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Salty, tangy | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Mâconnais Cheese Taste Like Picodon Cheese?
Mâconnais Cheese reads as salty, tangy, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. Aging plays into this as well. Mâconnais Cheese at minimum ripening period results in a weight of 50 to 65 g 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 Mâconnais Cheese for Picodon Cheese?
In most recipes, Mâconnais Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect soft, homogenous, creamy, firm, smooth bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Mâconnais Cheese reads as salty, tangy while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Mâconnais Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, homogenous, creamy, firm, smooth cheese, go with Mâconnais Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Mâconnais Cheese suits recipes that want salty, 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 Mâconnais Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Aging also differs: Mâconnais Cheese is typically aged minimum ripening period results in a weight of 50 to 65 g, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Mâconnais Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Mâconnais Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mâconnais Cheese taste like Picodon Cheese?
Mâconnais Cheese reads as salty, tangy, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Mâconnais Cheese made of?
Mâconnais Cheese is made from goat milk (raw), using small amount added rennet. It's typically aged minimum ripening period results in a weight of 50 to 65 g. 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, Mâconnais Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mâconnais Cheese is soft, homogenous, creamy, firm, smooth, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.