Facts About Picodon
Picodon is a delightful goat's milk cheese originating from the Rhône region in southern France. The name "Picodon" means "spicy" in the Occitan language, hinting at its distinctive flavor profile. This cheese comes in various forms, all characterized by their small, flat, and circular shape, with colors ranging from speckled white to golden. Typically, Picodon measures between 5 and 8 cm in diameter and 1.8 to 2.5 cm in height, weighing approximately 40 to 100 grams. Despite its spicy and dry interior, it retains a smooth texture.
When Picodon is young, it features a soft white rind and a mild, fresh taste. As it matures, the rind may turn golden, the center becomes firmer, and the flavor intensifies. There are several varieties of Picodon, all adhering to the AOC (Appellation d'Origine Contrôlée) regulations. These include Picodon de l'Ardèche, Picodon de Crest, Picodon du Dauphiné, Picodon de Dieulefit, Picodon de la Drôme, and Picodon à l'huile d'olive.
The making of Picodon entails using goat's milk with a small amount of rennet, which is then poured into molds with tiny holes. According to regulations, lactic protein, frozen curd, or concentrated milk are not permitted. The cheese is salted twice with fine, dry salt and left to dry for at least fourteen days, often longer. Cheeses labeled "affinage méthode Dieulefit" are hand-washed and matured in covered earthenware jars for at least a month.
Picodon is produced year-round, with "fermier" production occurring from spring to autumn. The cheese must have at least a 45% fat content. Most of the production takes place in the Ardèche and Drôme regions, though other locations are permitted under the regulations. Picodon was awarded AOC status in 1983. In 2005, a total of 584 tons of Picodon were produced.