Cheese Type: Fresh Cheese
Picodon comes from the Provencal word Picaoudou which means “little spicy cheese”. Since the 14th century, it has always been made according to the ancestral method, with raw and whole goat’s milk and it has an AOP since 1983.
Behind a frank, capricious and sometimes spicy taste, Picodon hides a tender heart and subtle flavours of hazelnut and mushroom. Depending on the ripening, Picodon offers a palette of contrasting colours and flavours. Do not fear the blue mold that you can see on the rind, it is totally safe!
During a meal, remember to take the Picodon out of the refrigerator, about 1 to 2 hours before tasting it. Recommendation: Taste the lukewarm on country bread, this allows the Picodon to release all its aromas!
Store in the fridge, wrapped in cheese paper, and consume within 2 weeks.
White wine (Sancerre)
Roses (Rose d’Anjou, Rose de Provence)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team