The Picodon or Picauoudou, meaning "tangy little cheese,” is a tasty disc of cheese measuring 5-7cm in diameter, recognizable by its rather dry texture and its fine white rind that takes on a blue color during the maturation period.
If the Picodon, which dates back to the 14th century, is today mass-produced, its fabrication nevertheless remains artisanal. For that matter, it has enjoyed an AOC classification since 1983, as well as the European wide equivalent, the AOP. What’s more, since 2000, a law obliges that the milk used to make the Picodon is produced exclusively in the Drôme, Ardèche, Vaucluse and Gard regions.
But note. As well as this geographical constraint, the goats are rigorously selected too! To be able to contribute to the production of a Picodon, the animals must belong to the Alpine, Saanen (with a white sometimes flecked coat), Rove, Massif Central breeds, or a mix of these breeds.
As for the flavor, one often finds a little taste of hazelnut in the Picodon, and rightly so, since in summer the goats feed on hazelnut tree leaves, acorns, lavender and even linden leaves and flowers: enough to give it a taste of Provence.
In the kitchen, the Picodon marries perfectly with figs, honey, but also with all Mediterranean vegetables: eggplant, red pepper, zucchini… Roasted or baked, this marvelous cheese is the ally of all your gourmet desires, the best being to simply eat it as is…