Blue Cheese vs Picodon Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Picodon Cheese?
Picodon is a traditional cheese from France, recognized as a Protected Designation of Origin (PDO) product. It is made from raw whole goat's milk, which is non-standardized and unhomogenized. The cheese is shaped like a small puck with rounded edges and is known for its fine rind and smooth, homogeneous texture. Picodon can be matured using different methods, including a special process known as the Dieulefit method, which involves washing and confinement phases. The cheese has a distinct taste with notes of nut and mushroom, and it can develop a fermentative taste when matured using specific methods. The production of Picodon is deeply linked to its geographical area, which includes parts of the Ardèche and Drôme regions in France, known for their arid hills and diverse flora. The cheese has a significant regional reputation and is an important source of income in its area of origin.
What's the Difference Between Blue Cheese and Picodon Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Picodon Cheese (Goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Blue Cheese (Natural), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Blue Cheese (Typically aged 2-6 months), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Blue Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Raw, non-standardized, unhomogenized |
| Texture | Crumbly, Creamy, Semi-Soft | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Natural | Fine, lightly covered with uniform or speckled moulds |
| Aging | Typically aged 2-6 months | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Frank, capric with notes of nut and mushroom, occasional pungency |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Picodon Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Picodon Cheese
Blue Cheese
Picodon Cheese
Taste Comparison: Does Blue Cheese Taste Like Picodon Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Blue Cheese at typically aged 2-6 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 Blue Cheese for Picodon Cheese?
Blue Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Blue Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
Frequently Asked Questions
Is Blue Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Picodon Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Blue Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Picodon Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
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, Blue Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.
See full profiles: Blue Cheese and Picodon Cheese.