Fromagerie du Vivarais

A.O.P. Picodon and other specialities.

Milk is collected from the Lamastre and Saint-Agrève areas from 9 goat milk producers and 19 cow milk producers.

Picodon

One of the emblematic cheeses of the Fromagerie du Vivarais is the Picodon. This small goat cheese, with its distinctive name, was born in the Ardèche mountains.

As goats produced less milk at the end of the year, the inhabitants of this dry region created a cheese that could be preserved throughout the winter. Today, it is recognised among France’s Protected Designation of Origin (A.O.P.) cheeses.

Picodon can be enjoyed in several stages: fresh, semi-dry or dry. Aged for a minimum of 12 days, its flavour changes beautifully over time. From a slight acidity, to citrus notes, and finally a pleasant spicy finish (which inspired its name), its appearance can even resemble the rugged rocky landscapes of the region.

We use two different ageing methods for Picodon: the traditional method and the Dieulefit method. Our Dieulefit-style Picodon is aged in our cellar at La Drômoise in Valence, after being made at the Vivarais dairy.

Picodon is a cheese meant for sharing: break it by hand and enjoy it with good company!