Profile and character :
soft pâte with flowery crustiness
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A real taste of Provence on your plate
This small raw goat milk cheese dates back to the 14th century and is also known as ‘le picauoudou’, a name that sings out the sounds of the Provence region. It is a cheese that has retained all its authenticity. It is a combination of the Mediterranean climate and the Alpine breed of goats that produces the best milk for the Picodon. It has a moist, melt-in-the-mouth texture with a hint of hazelnut. The rind is soft and bloomy.