What is Picodon?
A small disc-shaped raw goat’s milk cheese from the Drôme and Ardèche departments of the Rhône Valley, weighing 45–100 g. Its name means “little spicy” in the local Occitan dialect. It has a thin blue-white mould rind and is aged for a minimum of 12 days. The special Picodon affiné méthode Dieulefit is aged for at least one month with repeated brine washings, developing a firmer and more pungent character.
Taste, aroma, and texture
Smooth, firm, and homogeneous beneath the delicate rind. Moist and supple when young; drier and more concentrated with age. Dieulefit-method versions develop an unusually firm, almost hard texture with a very dry interior. The small disc fits easily in the palm.
Lactic and herbal notes are equally dominant. Earthy notes are strongly present, while animal notes are noticeable. Fruity notes remain faint. No smoky character. Intensity increases significantly with the Dieulefit affinage method.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Picodon, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served with honey, figs, or roasted nuts.
- Crumbled over salads or roasted vegetables.
- Baked on toast as warm goat cheese.
What pairs with Picodon?
Classic serving companions from the Cheesepedia catalog.
- Fresh Figs
- Walnuts
- Sourdough Bread
- Apricot Jam
- Lavash Chips
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for PicodonStory and origin
Produced since at least the 14th century in the Drôme and Ardèche regions. It was famously mentioned in the works of Rabelais, making it one of France’s best-documented historic goat cheeses. It has held AOC status since 1983 and PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped in cheese paper.
- Air travel: suitable only for short trips if sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
