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Cheese from France, Drôme and Ardèche, with the cantons of Valréas
Whole raw goat milk gets a little rennet at 20–25 °C and sets mainly by lactic souring over 16–36 hours. The curd is ladled into small moulds, dry-salted, dried for a day and ripened at least 12 days from renneting. A washed form, "affiné méthode Dieulefit", is confined cold until it turns blue, then washed and ripened for at least 30 days. Made in 6 steps over 42 days – 43 days. The longest step, confine and wash (méthode Dieulefit), takes at least 30 days (Ministère de l'agriculture 2017) and runs at 5–10 °C (Ministère de l'agriculture 2017). Lactic bacteria of the raw milk, or of the lactic starter or back-slopped whey does most of the fermenting.
| Main step | at least 30 daysSet[picodon-cdc-2017] | Confine and wash (méthode Dieulefit) |
|---|---|---|
| Temperature | 5–10 °CSet[picodon-cdc-2017] | Confine and wash (méthode Dieulefit) |
| Acidity | pH 4–4.5Set[picodon-cdc-2017] | Let the curd set by souring |
| Raw whole goat milk · From Alpine, Saanen, Massif-Central, Provençale or Rove goats or their crosses[picodon-cdc-2017] |
| Rennet · A small amount; the only coagulant allowed[picodon-cdc-2017] |
| Lactic starter or whey from an earlier curd · Optional; harmless cultures of bacteria, yeasts and moulds are allowed[picodon-cdc-2017] |
| Dry salt, fine or medium · On both faces, by the time the cheese leaves the mould[picodon-cdc-2017] |
| Calcium chloride[picodon-cdc-2017] |
| Starter: lactic starter or whey from the previous curd (optional) |
Total time across the recorded steps: 42 days – 43 days
What changes: A small dose of rennet and some whey go into raw goat milk at 20–25 °C
Output: lightly renneted milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Picodon is a small lactic goat disc like Pélardon and Rocamadour. It is set warmer for a shorter time than Selles-sur-Cher, dried for a day before ripening, and has a washed form (méthode Dieulefit) that is first confined cold until it blues, then washed at least twice.
Made only from raw milk, set to pH 4–4.5. The rules ban freezing the milk, curd or fresh cheese and require at least 12 days of ripening (30 days for washed types).
Every number is labelled with how it is known. How this atlas is made
Olivier de Serres described goats in the Bas Vivarais around 1600, and in 1866 the Drôme and Ardèche ranked first and third for goats in France. Surplus summer cheeses were kept in clay jars and washed every two weeks, the root of the washed method. The AOC dates from 25 July 1983.
