Picodon

Name: Picodon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: Picodon

Tout • France

325

KCAL

PROTEIN (G)

CARBS (G)

FAT (G)

Data source: CalorieFrançaise

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À propos de Picodon

AOP Drôme-Ardèche spicy small goat cheese disc

How to Make Picodon (Traditional & Healthy Version)

Prépa: 15 min

Cuisson: 20 min

2 portions

Moyen

Picodon is a celebrated French goat cheese hailing from the picturesque regions of Drôme and Ardèche in southeastern France. With a history stretching back centuries, this artisanal cheese is deeply woven into the fabric of rural French culture, embodying the rich agricultural traditions of its homeland. Picodon, which means 'spicy' or 'piquant' in the local dialect, is revered for its delicate yet assertive flavor, offering a tangy, earthy taste with subtle hints of nuts and herbs that develop as the cheese matures. Traditionally enjoyed as a side, Picodon is often served with a simple salad or fresh fruit, making it a refined addition to any meal. Its small, round shape and rustic natural rind make it visually appealing at the table, while its distinctive aroma and complex taste profile delight cheese aficionados. Choosing Picodon as part of your meal introduces both a touch of French gastronomy and a nutrient-dense, vegetarian-friendly option, ideal for those seeking authentic flavors without compromising health. Picodon is not only a testament to France’s rich culinary heritage but also a versatile ingredient that pairs beautifully with seasonal vegetables, whole grain breads, or can be featured on a cheese board. Its unique character and moderate calorie content make it a great choice for health-conscious food lovers seeking to explore traditional French cuisine.

Adapté au diabète Perte de poids Adapté aux enfants

Allergènes: dairy

Ingrédients(pour 1 small disc (approximately 35g) per person)

1 liter Fresh goat's milk (lait de chèvre cru)
1/8 tsp Mesophilic starter culture (for acidification)
2 drops Liquid animal rennet (présure)
1/2 tsp Non-iodized fine sea salt (sel fin)
1 tbsp Filtered water (for dissolving rennet)
1/2 tsp Fresh thyme leaves (optional garnish) - facultatif
a pinch Cracked black pepper (optional garnish) - facultatif
1 tsp Olive oil (for brushing (optional)) - facultatif

Instructions

1
Warm the fresh goat's milk in a clean, heavy-bottomed pot to 20°C (68°F) over low heat.
5 minutes
Use a thermometer for precise temperature control to ensure proper culturing.
2
Sprinkle the mesophilic starter culture evenly over the milk. Allow it to rehydrate for 2 minutes, then gently stir to combine.
2 minutes
Avoid stirring too vigorously to maintain milk structure.
3
Dissolve the liquid rennet in filtered water. Gently stir the rennet solution into the milk using an up-and-down motion. Cover the pot and let it sit undisturbed at room temperature for 12-24 hours, until a soft curd forms.
5 minutes (plus resting time)
Longer culturing results in a more assertive, tangy flavor.
4
Once the curd has set, carefully ladle it into small cheese molds lined with fine cheesecloth. Let the whey drain naturally for 18-24 hours at room temperature.
5 minutes (plus draining time)
Do not press the curd down; allow gravity to work slowly for optimal texture.

Pourquoi ce plat est sain

This traditional Picodon recipe uses fresh, natural ingredients without added preservatives, making it a cleaner, healthier cheese option. Goat cheese is generally lower in fat and calories than many aged cow’s milk cheeses while offering a robust flavor, so smaller portions are satisfying. The recipe is vegetarian-friendly and can be paired with fiber-rich salads or whole grain breads for a complete, nutritious side dish. Its high protein content makes it a satiating, nutrient-dense choice for health-conscious eaters.

Picodon is a nutrient-rich cheese, providing a good source of high-quality protein, calcium, and vitamin D, all essential for bone health and muscle function. Goat cheese is lower in lactose and easier to digest than many cow’s milk cheeses, making it suitable for those with mild lactose sensitivity. It also supplies beneficial fatty acids, vitamin A, and trace minerals such as phosphorus and magnesium. Consuming Picodon in moderation can contribute to a balanced diet, supporting both macro and micronutrient needs.

Astuces

💡Use only the freshest goat’s milk for best results and authentic flavor.
💡Turn the cheeses regularly during aging for an even rind and texture.
💡Let the cheese come to room temperature before serving to fully appreciate its aroma and taste.

Conservation et service

Store Picodon in the refrigerator wrapped in wax paper or a breathable cheese bag to allow the rind to breathe. Consume within 1-2 weeks for optimal flavor. If aged further, the taste intensifies.

À déguster de préférence: Breakfast or Lunch