Picodon Cheese vs Robiola di Roccaverano Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Picodon Cheese and Robiola di Roccaverano Cheese?
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Picodon Cheese (Fine, lightly covered with uniform or speckled moulds), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Picodon Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Goat's milk | Goat |
| Milk Treatment | Raw, non-standardized, unhomogenized | Raw |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Fine, lightly covered with uniform or speckled moulds | Thin with molds (for affinato) |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | Acidic, savory |
Taste Comparison: Does Picodon Cheese Taste Like Robiola di Roccaverano Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Robiola di Roccaverano Cheese brings acidic, savory character. More specifically, Picodon Cheese shows nut, light notes of mushroom, occasional pungency, possible fermentative taste, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. 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 Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Picodon Cheese for Robiola di Roccaverano Cheese?
In most recipes, Picodon Cheese and Robiola di Roccaverano Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect homogeneous, smooth, and fine; can become crumbly if matured longer bite and body where the recipe calls for soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Picodon Cheese or Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Picodon Cheese suits recipes that want frank, capric with notes of nut and mushroom, occasional pungency notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Picodon Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. 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", Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Picodon Cheese similar to Robiola di Roccaverano Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Picodon Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Picodon Cheese taste like Robiola di Roccaverano Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Robiola di Roccaverano Cheese is acidic, savory.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Picodon Cheese or Robiola di Roccaverano 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 Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).