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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

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Picodon de la Drôme

Language: French

Description: Picodon de la Drôme is a small disc of soft cheese made with goat's milk (AOC - 1983). It has a white paste and a thin natural rind of surface mould. It is made on farms in Ardèche and Drôme. This cheese, which has been recorded in poor mountainous areas for a long time, often as 'Picaoudou', is at its best from April and August, though it is available from March until October. Picodon de la Drôme is made with raw, whole milk and contains at least 45% fat. The curds are uncooked and unpressed. It may be found in puck shapes 1-3 cm (½to1") deep, weighing 100g (3½ oz). Affinage for the AOC should be one month, with clear water rinses at regular stages.


Picodon de la Drôme
Picodon de l'Ardèche, with many thanks to Philippe Olivier in Lille

Ethnicity: French
Most frequent country: France
Most frequent region: Drôme in Rhône-Alpes
Also known as: Picodon de l'Ardèche

See places: French food and cuisine, Drôme

See: Appellation d'Origine Contrôlée

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