Picodon

The cheese

A small flat goat's-cheese disc of 60 to 80 g, AOP Picodon is made in the Rhône valley (mainly Drôme and Ardèche). From raw Alpine goat's milk, it ages at least 12 days but reaches its full potential after 3 to 4 weeks, sometimes several months for the drier, characterful versions. Its name reportedly comes from the Provençal "picar" (to sting), referring to the goaty, slightly piquant edge it develops with age. The thin rind, initially white, darkens with age to bluish-grey shades, while the paste moves from creamy fresh to firm and typed. A special traditional method, the Picodon "méthode Dieulefit", involves a warm-water and brandy wash that gives it a unique identity. A perfect match for Côtes du Rhône, on a warm-cheese salad or a grilled baguette slice.