Picodon

Picodon

What it is

The name is usually traced to the Occitan for stinging, so it describes the taste rather than the shape. Ripened the Dieulefit way, the discs are aged, washed in clear water to strip the surface mould, then aged again — a method that drives the flavour up instead of letting the cheese go creamy.

In the kitchen

It keeps for months and improves: leave the discs uncovered on a plate somewhere cool, turning them every two or three days, until they are hard and rattle. Serve at room temperature or you taste nothing.

Goes with

Honey Walnut Olive oil Thyme Fig Rosemary Chestnut honey Apple

In season alongside

Crottin de Chavignol Nasturtium capers Bianchetto truffle Chabichou du Poitou Chevrotin Garlic mustard

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