Picodon Cheese vs Scamorza Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Scamorza Cheese is semi-soft and made from cow 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 Scamorza Cheese?
Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.
What's the Difference Between Picodon Cheese and Scamorza Cheese?
- Milk type: Picodon Cheese (Goat's milk), Scamorza Cheese (cow's milk)
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Scamorza Cheese (semi-soft)
- Rind: Picodon Cheese (Fine, lightly covered with uniform or speckled moulds), Scamorza Cheese (natural)
Side-by-Side Comparison
| Picodon Cheese | Scamorza Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Apulia And Calabria, Southern Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw, non-standardized, unhomogenized | — |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Semi-soft |
| Rind | Fine, lightly covered with uniform or speckled moulds | Natural |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | — |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | — |
Taste Comparison: Does Picodon Cheese Taste Like Scamorza Cheese?
Their flavor profiles are distinct.
Can You Substitute Picodon Cheese for Scamorza Cheese?
Picodon Cheese can stand in for Scamorza 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 semi-soft.
Which Is Better, Picodon Cheese or Scamorza 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 semi-soft profile, Scamorza Cheese is the better fit.
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Frequently Asked Questions
Is Picodon Cheese the same as Scamorza Cheese?
No, they're distinct cheeses. Picodon Cheese is made from goat milk; Scamorza Cheese uses cow.
Is Picodon Cheese similar to Scamorza Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Picodon Cheese for Scamorza Cheese?
You can, but expect a shift in richness and milk character.
Does Picodon Cheese taste like Scamorza 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 Scamorza Cheese made of?
Scamorza Cheese is made from cow milk. It originates in Italy.
Which should I choose, Picodon Cheese or Scamorza 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 Scamorza Cheese is semi-soft.