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Picodon de Chevre

Picodon de Chevre
Creative Commons/Thesupermat
  • Made from unpasteurized goat's milk

  • Country of origin: France

  • Region: Ardèche and Drome

  • Type: soft, artisan

  • Fat content: 45%

  • Texture: creamy, crumbly, firm and smooth

  • Rind: natural

  • Colour: white

  • Flavour: full-flavored, sour, sweet

  • Aroma: goaty, pungent

  • Vegetarian: no

  • Synonyms: Picodon

Picodon de Chevre is a goat’s milk cheese produced in the mountains of Ardeche and Drome regions of France. Since 1983, it is protected by the award of Appellation d'Origine Contrôlée (AOC) status, which requires the cheese be made only in the area extending from the Canton of Bariac in the Gard to Valreas in Vaucluse. The name, Picodon, comes from old French dialect and means “to sting”.

The cheese is made with whole goat’s milk and has a hard natural rind covered in mould that can be pale ivory to soft white or pale blue-gray. Pate is smooth, firm and homogeneous which becomes crumbly as it matures. It has a pungent goaty smell and tastes slightly sour and sweet. The flavours become more pronounced with maturity. This cheese might be packed with herbs in jars of green local olive oil. Picodon cheeses are very similar to Pelardon cheeses of the Languedoc region.

Picodon is enjoyed best after a meal with red / dry white wines or rosé Côtes du Rhône. It can be served mixed with a salad and garlic or shallots.

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