Picodon Cheese

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About Picodon Cheese

Picodon is a traditional cheese from France, recognized as a Protected Designation of Origin (PDO) product. It is made from raw whole goat's milk, which is non-standardized and unhomogenized. The cheese is shaped like a small puck with rounded edges and is known for its fine rind and smooth, homogeneous texture. Picodon can be matured using different methods, including a special process known as the Dieulefit method, which involves washing and confinement phases. The cheese has a distinct taste with notes of nut and mushroom, and it can develop a fermentative taste when matured using specific methods. The production of Picodon is deeply linked to its geographical area, which includes parts of the Ardèche and Drôme regions in France, known for their arid hills and diverse flora. The cheese has a significant regional reputation and is an important source of income in its area of origin.

Key Facts

Country of Origin France
Specific Origin Ardèche and Drôme regions, including parts of Gard and Vaucluse
Protection PDO (1996)
Milk Type Goat's milk
Milk Treatment Raw, non-standardized, unhomogenized
Fat Content At least 45 g of fat per 100 g of cheese after total desiccation
Moisture Content At least 40 g of dry matter per 100 g of cheese
Rind Fine, lightly covered with uniform or speckled moulds
Texture Homogeneous, smooth, and fine; can become crumbly if matured longer
Flavor Frank, capric with notes of nut and mushroom, occasional pungency
Colors White or yellow paste; rind can be white, ivory, blue, grey, or brown
Forms Small puck with rounded edges
Age Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"
Rennet Type Small amount used, lactic coagulation
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