Picodon Cheese vs Rocamadour Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
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 Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.
What's the Difference Between Picodon Cheese and Rocamadour Cheese?
- Milk treatment: Picodon Cheese (Raw, non-standardized, unhomogenized), Rocamadour Cheese (unpasteurized)
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Picodon Cheese (Fine, lightly covered with uniform or speckled moulds), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Picodon Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Communes Of The Causses Du Quercy |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Raw, non-standardized, unhomogenized | Unpasteurized |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Soft and creamy; becomes drier (matured) |
| Rind | Fine, lightly covered with uniform or speckled moulds | White, soft (early); (matured) |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | Mild; becomes stronger |
Taste Comparison: Does Picodon Cheese Taste Like Rocamadour Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Picodon Cheese shows nut, light notes of mushroom, occasional pungency, possible fermentative taste, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. 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 Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Picodon Cheese for Rocamadour Cheese?
In most recipes, Picodon Cheese and Rocamadour 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 and creamy; becomes drier (matured). Flavor-wise, Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Picodon Cheese or Rocamadour 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 and creamy; becomes drier (matured) profile, Rocamadour 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 Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Picodon Cheese the same as Rocamadour 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", Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Picodon Cheese similar to Rocamadour Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Picodon Cheese for Rocamadour Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Picodon Cheese taste like Rocamadour Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Rocamadour Cheese is mild; becomes stronger.
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 Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Picodon Cheese or Rocamadour 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 Rocamadour Cheese is soft and creamy; becomes drier (matured).