Picodon Cheese vs Pljevlja Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
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 Is Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Picodon Cheese and Pljevlja Cheese?
- Milk type: Picodon Cheese (Goat's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Pljevlja Cheese (Soft to semihard)
- Aging: Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Picodon Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | — | Montenegro |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Goat's milk | Sheep’s milk, cow’s milk, mixed |
| Milk Treatment | Raw, non-standardized, unhomogenized | — |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Soft to semihard |
| Rind | Fine, lightly covered with uniform or speckled moulds | — |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | 4 to 8 weeks |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | — |
Taste Comparison: Does Picodon Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method" develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Picodon Cheese for Pljevlja Cheese?
Picodon Cheese can stand in for Pljevlja Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, smooth, and fine; can become crumbly if matured longer bite and body where the recipe calls for soft to semihard.
Which Is Better, Picodon Cheese or Pljevlja Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, smooth, and fine; can become crumbly if matured longer cheese, go with Picodon Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.
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Frequently Asked Questions
Is Picodon Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Picodon Cheese is made from goat milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Picodon Cheese is typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method", Pljevlja Cheese 4 to 8 weeks.
Is Picodon Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Picodon Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Picodon Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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".
What is Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Picodon Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer, while Pljevlja Cheese is soft to semihard.