The Picodon cheese: Introduction
The name "Picodon" evokes the tendency of this cheese to usually "piquer" (meaning to have bite) when it has been matured . Today, the cheeses under the name Picodon, are not specifically those which are matured in pot nor moistened with wine, nor stored away. In fact, the word has become a generic term for all the small Rhodanien cheese, without any distinction of origin. The Picodon has been protected as AOC (designation of origin) since the decree of 25 July 1983.
The cheese is in the shape of a small, round irregular quoit (puck) weighing 80 to 100 grams. The AOC Picodon is matured for one month in the dry cellar and moistened with white wine. The characteristic flavour of the Picodon cheese comes exclusively from whole goats milk. In the past, these goats did not produce much milk in winter, so the farmers had the idea to conserve the milk in the form of cheese: the Picodon. To achieve the unique flavour, the goats are fed essentially on forage or cereal produced on the farm. As soon as the weather permits it, the goats are released onto the pasture, in full sun. Symbolising an entire culture, this Picodon cheese is today the archetypal product of the Drôme and the Ardèche.
Exterior appearance of the Picodon cheese: fine rind
Odour of the Picodon cheese: light odour of alcoholic fermentation
Texture of the Picodon cheese: firm
Taste of the Picodon cheese: nutty and tangy. |
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