Monte Enebro Cheese vs Picodon Cheese
Monte Enebro Cheese is a smooth, dense goat-milk cheese from Spain, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Monte Enebro Cheese?
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
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 Monte Enebro Cheese and Picodon Cheese?
- Milk treatment: Monte Enebro Cheese (unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Monte Enebro Cheese (Smooth, dense), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Monte Enebro Cheese (Charcoal-colored), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Monte Enebro Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Avila, Southwest Of Madrid | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Smooth, dense | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Charcoal-colored | Fine, lightly covered with uniform or speckled moulds |
| Aging | Matured for 30 days after spraying with Penicillium roqueforti | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Bold, goaty, tang, pleasing spice | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Monte Enebro Cheese Taste Like Picodon Cheese?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Monte Enebro Cheese shows bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti 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 Monte Enebro Cheese for Picodon Cheese?
In most recipes, Monte Enebro Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect smooth, dense bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Monte Enebro 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 Monte Enebro Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing 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 Monte Enebro Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Aging also differs: Monte Enebro Cheese is typically aged matured for 30 days after spraying with penicillium roqueforti, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Monte Enebro Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Monte Enebro Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Monte Enebro Cheese taste like Picodon Cheese?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Monte Enebro Cheese made of?
Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.
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, Monte Enebro Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.