Pecorino Sardo Cheese vs Picodon Cheese
Pecorino Sardo Cheese is a firm but springy and elastic for dolce, hard and grainy for maturo sheep-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 Pecorino Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
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 Pecorino Sardo Cheese and Picodon Cheese?
- Milk type: Pecorino Sardo Cheese (Sheep's Milk), Picodon Cheese (Goat's milk)
- Milk treatment: Pecorino Sardo Cheese (Pasteurized or Thermized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Pecorino Sardo Cheese (Pale yellow to mahogany), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Pecorino Sardo Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Sheep's Milk | Goat's milk |
| Milk Treatment | Pasteurized or Thermized | Raw, non-standardized, unhomogenized |
| Texture | Firm but springy and elastic for Dolce, Hard and grainy for Maturo | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Pale yellow to mahogany | Fine, lightly covered with uniform or speckled moulds |
| Aging | 20 to 60 days for Dolce, At least 60 days for Maturo | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Pecorino Sardo Cheese Taste Like Picodon Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Pecorino Sardo Cheese shows sharpness increases with longer maturation, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo 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 Pecorino Sardo Cheese for Picodon Cheese?
Pecorino Sardo Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm but springy and elastic for dolce, hard and grainy for maturo bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Pecorino Sardo Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm but springy and elastic for dolce, hard and grainy for maturo cheese, go with Pecorino Sardo Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo 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 Pecorino Sardo Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Pecorino Sardo Cheese is made from sheep milk; Picodon Cheese uses goat. Aging also differs: Pecorino Sardo Cheese is typically aged 20 to 60 days for dolce, at least 60 days for maturo, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Pecorino Sardo Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Sardo Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Sardo Cheese taste like Picodon Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. 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, Pecorino Sardo Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.