Picodon

1. History

The Picodon originates from the Ardèche Cévennes as early as the 14th century, with the first written records in Dieulefit, Valréas, Saint-Félicien, and Tournon. In the 16th century, poet Pierre de Ronsard enjoyed it at Tournon Castle, and by the 18th century, it appeared in farm lease payments. Codified in the 19th century, it gained fame through family production commercialization, highlighted by the "Picodon train" from Dieulefit to Montélimar starting in 1890. The Defense Syndicate was established in 1975, leading to AOC in 1983 and AOP in 2009.

2. Physical characteristics

Picodon is a small goat's milk cheese made from raw milk, flat circular with rounded edges, 5-7 cm in diameter and weighing about 60 grams. Its natural rind is white, ivory, gray, or cream-colored, sometimes with colored traces from aging. The soft, unpressed paste from lactic coagulation is marbled with a fine, melting texture in the mouth.

3. Taste profile

Picodon delivers a tangy, spicy flavor true to its Occitan name meaning "small pungent cheese". Aromas evolve to undergrowth, garrigue, and dried fruits depending on aging, up to 30 days. Young, it is mild and fresh; aged, it develops a powerful yet delicate character typical of goat cheeses.

4. Production zone and period

Produced exclusively in Ardèche and Drôme, plus Valréas (Vaucluse) and Barjac (Gard) cantons, Picodon is tied to a Mediterranean terroir ideal for goat farming. Milk production, making, and aging must occur there per AOP rules. Traditionally made in fall and winter to preserve surplus milk.

5. Certification

Picodon holds AOC since 1983 and AOP since 2009, protecting its ancestral know-how across Europe. These labels enforce strict standards, ensuring raw whole goat's milk and unbreakable terroir links. They safeguard the quality and authenticity of this iconic Southeastern French cheese.