Picodon Cheese vs Salers Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Salers Cheese is firm and made from cow 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Picodon Cheese and Salers Cheese?
- Milk type: Picodon Cheese (Goat's milk), Salers Cheese (cow's milk)
- Milk treatment: Picodon Cheese (Raw, non-standardized, unhomogenized), Salers Cheese (unpasteurized)
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Salers Cheese (Firm)
- Rind: Picodon Cheese (Fine, lightly covered with uniform or speckled moulds), Salers Cheese (Thick gray)
- Aging: Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"), Salers Cheese (Minimum of three months, up to forty-five months)
- Taste: Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Picodon Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Salers, Massif Central |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw, non-standardized, unhomogenized | Unpasteurized |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Firm |
| Rind | Fine, lightly covered with uniform or speckled moulds | Thick gray |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | Minimum of three months, up to forty-five months |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | Strong-tasting |
Taste Comparison: Does Picodon Cheese Taste Like Salers Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Salers Cheese brings strong-tasting character. More specifically, Picodon Cheese shows nut, light notes of mushroom, occasional pungency, possible fermentative taste, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. 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 Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Picodon Cheese for Salers Cheese?
Picodon Cheese can stand in for Salers 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 firm. Flavor-wise, Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency while Salers Cheese brings strong-tasting notes.
Which Is Better, Picodon Cheese or Salers 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 firm profile, Salers 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 Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Picodon Cheese the same as Salers Cheese?
No, they're distinct cheeses. Picodon Cheese is made from goat milk; Salers Cheese uses cow. 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", Salers Cheese minimum of three months, up to forty-five months.
Is Picodon Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Picodon Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Picodon Cheese taste like Salers Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Picodon Cheese or Salers 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 Salers Cheese is firm.