29:
108:
137:
The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour. Between 5 and 8 cm (2.0 and 3.1 in) in diameter and between 1.8 and 2.5 cm (0.71 and 0.98 in) in height, they range from around 40 to 100
141:
Whilst young the cheese has a soft white rind and has a gentle, fresh taste. If aged for longer, the cheese can lose half of its weight resulting in a golden rind with a much harder centre and a more concentrated flavour.
215:
added before being poured into small moulds dotted with tiny holes. Lactic protein, frozen curd, and concentrated or powdered milk are all prohibited by regulation. The cheese is twice salted using fine, dry
843:
231:) indicates that the affinage included hand-washing the surface of the cheese with water, following which the cheese is left to mature in covered earthenware jars for at least a month.
396:
413:
280:
98:
346:
330:
848:
581:
586:
389:
451:
297:
838:
621:
364:
787:
853:
833:
697:
382:
208:, but ideal for goats to feast on the sparse grass and hardy bushes that are scattered along the hillsides.
28:
702:
667:
405:
150:
Picodon is manufactured in a number of varieties, each conforming to the AOC regulations. These include:
807:
546:
246:, and the final product is a minimum of 45% fat. Picodon is manufactured throughout the year, although
747:
707:
682:
566:
521:
506:
797:
601:
561:
138:
grams. The pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture.
111:
652:
501:
322:
647:
631:
516:
436:
752:
606:
326:
757:
541:
446:
421:
220:. The cheese is left to dry for at least fourteen days, although four weeks is more common.
131:
250:
production only occurs between spring and autumn. In total 584 tons were produced in 2005.
802:
792:
782:
526:
486:
431:
350:
496:
812:
657:
616:
556:
551:
536:
531:
827:
727:
626:
476:
461:
456:
677:
426:
262:
717:
591:
571:
511:
441:
292:
772:
762:
672:
270:
254:
188:
53:
742:
722:
692:
611:
596:
491:
481:
471:
228:
192:
107:
777:
767:
274:
258:
127:
49:
732:
687:
466:
204:
The lower valley of the RhĂ´ne is mostly too dry for the production of
737:
712:
212:
163:- (60g) made with the highest quality milk giving a stronger flavour.
123:
39:
374:
662:
266:
217:
205:
63:
378:
157:- (40-60g) the most common variety, with noticeable acidity.
253:
Manufacture primarily takes place in the departments of
211:
Picodon is made from milk with only a small quantity of
181:- (45g) low acidity, with both salty and sweet flavours.
844:
French products with protected designation of origin
640:
412:
175:- (40-90g) sold in both young and mature varieties.
93:
85:
77:
69:
59:
45:
35:
21:
261:, though regulations also permit the canton of
130:in southern France. The name means "spicy" in
390:
8:
397:
383:
375:
18:
309:
317:Masui, Kazuko; Tomoko Yamada (1996).
7:
349:. maison-du-lait.com. Archived from
14:
106:
27:
169:- generally sold well matured.
126:made in the region around the
1:
283:status was granted in 1983.
870:
225:affinage méthode Dieulefit
452:Bleu du Vercors-Sassenage
298:List of goat milk cheeses
185:Picodon Ă l'huile d'olive
105:
26:
622:Sainte-Maure de Touraine
112:Related media on Commons
227:(after the commune of
223:Cheeses labelled with
587:Pouligny-Saint-Pierre
522:Fourme de Montbrison
507:Crottin de Chavignol
173:Picodon de Dieulefit
155:Picodon de l'Ardèche
849:Goat's-milk cheeses
703:DĂ©lice de Bourgogne
602:Rigotte de Condrieu
179:Picodon de la DrĂ´me
167:Picodon du Dauphiné
808:Vacherin Mont d'Or
653:Baguette laonnaise
323:Dorling Kindersley
16:French goat cheese
821:
820:
753:Mottin charentais
698:DĂ©lice d'Argental
641:Non-AOC varieties
117:
116:
36:Country of origin
861:
447:Bleu des Causses
399:
392:
385:
376:
369:
368:
361:
355:
354:
343:
337:
336:
314:
161:Picodon de Crest
122:is a goats-milk
110:
31:
19:
869:
868:
864:
863:
862:
860:
859:
858:
839:Occitan cheeses
824:
823:
822:
817:
803:Tomme de Savoie
793:Saint-Marcellin
783:Saint Agur Blue
668:Brillat-Savarin
648:Abbaye de Tamié
636:
517:Fourme d'Ambert
437:Bleu d'Auvergne
408:
403:
373:
372:
363:
362:
358:
345:
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333:
325:. p. 170.
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289:
202:
187:- marinated in
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17:
12:
11:
5:
867:
865:
857:
856:
854:Massif Central
851:
846:
841:
836:
834:French cheeses
826:
825:
819:
818:
816:
815:
813:Vieux-Boulogne
810:
805:
800:
795:
790:
788:Saint-FĂ©licien
785:
780:
775:
770:
765:
760:
755:
750:
745:
740:
735:
730:
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710:
708:Édel de Cléron
705:
700:
695:
690:
685:
683:Carré de l'Est
680:
675:
670:
665:
660:
658:Bleu de Bresse
655:
650:
644:
642:
638:
637:
635:
634:
629:
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619:
617:Saint-Nectaire
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469:
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418:
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406:French cheeses
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401:
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371:
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353:on 2007-10-21.
338:
331:
319:French Cheeses
308:
307:
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300:
295:
288:
285:
234:Production is
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60:Source of milk
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758:Olivet cendré
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749:
748:Mont des Cats
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728:Fromage blanc
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582:Pont-l'Évêque
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462:Brie de Melun
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457:Brie de Meaux
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366:
365:"AOC Picodon"
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332:0-7513-0896-X
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94:Certification
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38:
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798:Saint-Paulin
678:Cancoillotte
576:
359:
351:the original
347:"Le Picodon"
341:
318:
312:
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46:Region, town
718:Explorateur
572:Ossau-Iraty
502:Coulommiers
442:Bleu de Gex
200:Manufacture
70:Pasteurised
828:Categories
773:Rochebaron
763:Port Salut
607:Rocamadour
567:Neufchâtel
304:References
244:industriel
86:Aging time
743:Mimolette
723:Faisselle
693:Clochette
612:Roquefort
597:Reblochon
562:Mâconnais
547:Mont d’Or
542:Maroilles
492:Chevrotin
482:Chabichou
472:Camembert
422:Abondance
240:artisanal
229:Dieulefit
193:olive oil
146:Varieties
89:2-4 weeks
81:Soft/hard
778:Sarasson
768:Raclette
632:Valençay
592:PĂ©lardon
527:Laguiole
512:Époisses
487:Chaource
432:Beaufort
293:PĂ©lardon
287:See also
275:Vaucluse
733:Gaperon
688:Chaumes
673:Cabécou
577:Picodon
557:Munster
552:Morbier
537:Livarot
532:Langres
467:Brocciu
367:. INAO.
271:Valréas
255:Ardèche
248:fermier
236:fermier
132:Occitan
120:Picodon
97:French
78:Texture
54:Ardèche
22:Picodon
738:Metton
713:Etorki
627:Salers
477:Cantal
329:
263:Barjac
242:, and
213:rennet
124:cheese
40:France
497:Comté
427:Banon
259:DrĂ´me
128:RhĂ´ne
64:Goats
50:DrĂ´me
663:Brie
327:ISBN
269:and
267:Gard
257:and
218:salt
206:wine
191:and
101:1983
414:AOC
281:AOC
273:in
265:in
189:bay
99:AOC
830::
321:.
277:.
238:,
134:.
73:No
52:,
398:e
391:t
384:v
335:.
195:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
