Dairy
Picodon
Picodon is a small, thin disc of goat cheese from the Rhône-Alpes and Drôme–Ardèche hills, firm enough to age into a dry, peppery puck with a wrinkled natural rind. Young Picodon is still soft and lactic; after drying and optional “dieulefit” moistening and re-drying, the paste becomes brittle, nutty, and assertively goaty with a long spicy finish. It is eaten as a table cheese, grated over warm salads, or briefly grilled. AOP Picodon covers several local ageing paths within the same compact format, reflecting mountain goat pastures rather than the ash-coated Loire pyramid tradition.
Also known as: Picodon
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Small goat discs called picodon were traded in markets of the Drôme and Ardèche uplands.
Picodon received AOC recognition for traditional small-disc goat cheese of the Rhône-Alpes zone.
PDO status protected Picodon production methods including dry and dieulefit ageing styles.