8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
3.76€ 150g
Its aspect
Nice white or blue mould on the crust. Neat cut. Firm, delicate and homogeneous cheese that can be crumbly after a long maturing process. Smell of goat. Taste of goat.
Its maturing
Minimum of 8 days. Whole, raw milk. Very small quantity of rennet. Curd put into cheese strainers thanks to ladles. Drained. Salted with dry, table or cooking salt. Released from the mould, dried. 14 days after the adding of the rennet, the cheeses can be called « Picodon ». Two sorts of maturing processes: classical, with white or blue mould on the crust, and « Dieulefit » with a washed crust and a minimum maturing of one month.
Its history
Picodon finds its roots in the 14th century. Ronsard, the French poet, is known to have enjoyed it two centuries later, at the château de Tournon. Later on, it was used as dues in kind, as shown in farming leases. Picodon is manufactured in most of the Drôme and the Ardèche regions, the latter of which it is a reference cheese. It is also found in the Gard and the Vaucluse, hence the differences in the maturing process and in the presentation.
During the maturing process, the rind of the cheese covers itself with blue and white mould. This delicate and supple cheese can become crumbly after a prolonged maturing process. It can be eaten as a snack, in a sandwich, or cooked, grilled and left to soak in white wine, brandy, or even olive oil.
