Picodon

The picodon is a soft French cheese.

Origin and Distribution

In the mountains of the Ardèche and the Drôme is the home of picodon. As AOC cheese its origin is strictly limited to an area of the southern Rhone. There are the Ardeche and Drome, the Canton and the Canton Barjac Valréas.

Features

Picodon are 1-3 cm high slices. He has a fine homogeneous dough which is always fixed with increasing age. The cheese is surrounded by a natural mold coat. The longer it is aged, the higher the proportion of visible blue and Rotflora. The picodon is " unpacked " sold.

Production

The picodon is curdled goat's milk with the addition of a minimal amount of rennet. The curd is poured with ladles in holey forms. After draining the whey, it will be twice dry salted, dried on grates and matured for at least 12 days. From a " Dieulefit - Affinage " says the expert, if that cheese is matured for at least 1 month. During this time it is washed several times with brine or rubbed with wine or grape marc.

Flavor

Jung has the picodon a mild, slightly sour taste. In the course of maturation he gets a nutty flavor. A discreet goats smell can be determined. Its fat content is 45% dry matter

Use

The picodon is not just enough to enter into a long menus, in his home country he is consumed as a second breakfast. It is often served grilled and together with various leaf salads. Picodon can be awarded insert in white wine, fruit spirits or olive oil.

• French Cheese