Picodon D’Ardeche - Dry Goat Cheese | 🩆The Bow Tie Duck Manila
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Picodon D’Ardeche

The spicy cheese

The Picodon D’Ardeche is a goat cheese with 45% fat, and made in the region of the Auvergne-RhĂŽne-Alps. This ver­sa­tile prod­uct can be used in var­i­ous ways, depend­ing on its age.

TAST­ING NOTES FROM THE CURATOR

Com­ing in small, flat, cir­cu­lar disks with a hard nat­ur­al rind, the picodon is made with only a very small amount of ren­net added before being poured into their molds. At its youngest of 8 to 12-day matu­ri­ty, its smooth cen­ter has a fresh, gen­tle taste. The longer it is aged, the more of its weight it los­es, and devel­ops a hard­er cen­ter and a more con­cen­trat­ed fla­vor, as well as a more pun­gent smell. At its old­est of at least 30-day matu­ri­ty, it becomes a crumbly, dry cheese with a fuller, spici­er flavor.

PAIR­INGS AND PREPARATION

The picodon is a very ver­sa­tile cheese. You’ll find its youngest iter­a­tion to be per­fect on sal­ads, or mixed with olive oil and herbs on bread. Feel free to try with our favorite, Sour­dough Bread from Naked Bak­ery. Mid-age, it works well mixed with gar­lic and shal­lots, and paired with either a red or a white wine. At its old­est, it is a great addi­tion to a cheese plat­ter, its spici­ness bal­anc­ing out the gen­tler cheeses.

One of the best ways to enjoy this dry goat cheese is in a Cirque Arde­choise, a tra­di­tion­al French dish from Ardeche that is easy enough to make. Juli­enned pota­toes are com­bined with eggs, gar­lic, and pars­ley. Divid­ed into two, the mix­ture is spread out onto a round pan with oil, and cooked until light brown. Slices of the picodon are then sand­wiched between the two pota­to pan­cakes, and sprin­kled on the top, and cooked until melt­ed. Serve with a light, crisp white wine.

THE SPICY CHEESE

The word, ​“picodon” comes from an old French lan­guage, Occ­i­tan. It is a lan­guage that, 200 years ago, lost to mod­ern French as the cho­sen lan­guage to uni­fy the French nation. But those in the area still speak or at least under­stand the old lan­guage, and can tell you with imme­di­a­cy that the word lit­er­al­ly means ​“spicy.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late and don’t for­get to write up a label with the date you first opened the pack­age. Your cheese will be fine for up to one month. Cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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