Manouri Cheese vs Picodon Cheese
Manouri Cheese is a smooth, dense 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 Manouri Cheese?
Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.
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 Manouri Cheese and Picodon Cheese?
- Milk type: Manouri Cheese (goat's or sheep's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Manouri Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Manouri Cheese (Smooth, dense), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Manouri Cheese (None), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Manouri Cheese (Typically eaten young, can be aged for grating), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Manouri Cheese (Rich, milky, tangy, slightly citrusy), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Manouri Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Central And Western Macedonia, Thessaly | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's or sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Smooth, dense | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | None | Fine, lightly covered with uniform or speckled moulds |
| Aging | Typically eaten young, can be aged for grating | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Rich, milky, tangy, slightly citrusy | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Manouri Cheese Taste Like Picodon Cheese?
Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Manouri Cheese shows a semisoft fresh cheese, lightly salted, retaining sweetness of cream, used in savory and sweet dishes., while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Manouri Cheese at typically eaten young, can be aged for grating 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 Manouri Cheese for Picodon Cheese?
Manouri Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Manouri Cheese reads as rich, milky, tangy, slightly citrusy while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Manouri Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Manouri Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Manouri Cheese suits recipes that want rich, milky, tangy, slightly citrusy 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 Manouri Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Manouri Cheese is made from goat or sheep milk; Picodon Cheese uses goat. Aging also differs: Manouri Cheese is typically aged typically eaten young, can be aged for grating, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Manouri Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Manouri Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Manouri Cheese taste like Picodon Cheese?
Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Manouri Cheese made of?
Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. 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, Manouri Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Manouri Cheese is smooth, dense, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.