Montasio Cheese vs Picodon Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
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 Montasio Cheese and Picodon Cheese?
- Milk type: Montasio Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Montasio Cheese (unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Montasio Cheese (natural), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Montasio Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Elastic to crumbly and hard | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Natural | Fine, lightly covered with uniform or speckled moulds |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Montasio Cheese Taste Like Picodon Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 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 Montasio Cheese for Picodon Cheese?
Montasio Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Montasio Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice 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 Montasio Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Montasio Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Picodon Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
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, Montasio Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.