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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.
| 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 | Allowed, not required[picodon-cdc-2017] |
| Starter | lactic starter or whey from the previous curd (optional) |
Total time across the recorded steps: 35 days – 36 days
What changes: A small dose of rennet goes 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
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 35 days – 36 days. The longest step, confine and wash (méthode Dieulefit), takes at least 23 days (Ministère de l'agriculture 2017) and runs at 5–10 °C (Ministère de l'agriculture 2017). Lactic bacteria of the lactic starter or earlier whey, when these are added does most of the fermenting.
| Main step | at least 23 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 |
Picodon is a small lactic goat disc like Pélardon and Rocamadour. It sets over 16–36 hours, against 18–48 hours for Selles-sur-Cher. It is dried for a day before ripening, and it 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). ANSES advises pregnant women, people with weak immune systems, people over 65 and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère and comté.
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. The specification says surplus cheeses were kept through the winter in clay jars and washed every fifteen days, which it sees as a variant of the washed methods. The AOC dates from 25 July 1983.
