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 colors and flavors. 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.
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