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