Auvergne-Rhône-Alpes · France
Picodon.
A diminutive disk of tangy goat cheese with a delicate natural rind that gives way to a soft, almost creamy paste. The flavor snaps with peppery spice and herbaceous notes—hints of hay and lactic brightness—that build into a distinctly goaty warmth on the finish. It's assertive without being aggressive, with the kind of mineral edge that only limestone terroir can deliver.
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The story
How it's made.
Why it tastes that way.
Picodon (from the Occitan word for spicy) is an AOC goat cheese made on both banks of the Rhône, in the limestone-rich landscape of Ardèche and Drôme.
It has been produced since at least the 14th century. Its flavor intensifies markedly with age, and the extra-aged version (Picodon affiné) is quite pungent.
Production · spec
- Milk
- Goat · raw
- Family
- Soft-bloomy
- Rind
- natural
- Age
- 0–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Picodon's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Picodon.
26 pairings across 9 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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