Mozzarella Cheese vs Picodon Cheese
Mozzarella Cheese is a soft, creamy cow, goat, sheep, or buffalo-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 Mozzarella Cheese?
Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.
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 Mozzarella Cheese and Picodon Cheese?
- Milk type: Mozzarella Cheese (cow's, goat's, sheep's or water buffalo's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Mozzarella Cheese (Pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Mozzarella Cheese (Soft, creamy), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Mozzarella Cheese (None), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Mozzarella Cheese (Eaten fresh), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Mozzarella Cheese (Mild, milky), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Mozzarella Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Southern Italy | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Soft, creamy | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | None | Fine, lightly covered with uniform or speckled moulds |
| Aging | Eaten fresh | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild, milky | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Mozzarella Cheese Taste Like Picodon Cheese?
Mozzarella Cheese reads as mild, milky, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Mozzarella Cheese shows made globally; often used in pizza and italian dishes; cow's milk versions are most common., while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Mozzarella Cheese at eaten fresh 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 Mozzarella Cheese for Picodon Cheese?
Mozzarella Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Mozzarella Cheese reads as mild, milky while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Mozzarella Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Mozzarella Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Mozzarella Cheese suits recipes that want mild, milky 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 Mozzarella Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk; Picodon Cheese uses goat. Aging also differs: Mozzarella Cheese is typically aged eaten fresh, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Mozzarella Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mozzarella Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Mozzarella Cheese taste like Picodon Cheese?
Mozzarella Cheese reads as mild, milky, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Mozzarella Cheese made of?
Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. 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, Mozzarella Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mozzarella Cheese is soft, creamy, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.