Picodon: the AOP goat cheese of the Ardèche terroir

On a plate of Ardèche cheeses, there is a small disc you notice straight away: round, modest, but with a strong character. That is picodon. Together with caillette and crique, it is one of the great specialties our guests discover — and love — during their stay at Mas Saint Antoine. Here is our complete 2026 guide to everything about this AOP goat cheese: its origin, how it is made, and above all how to enjoy it.

What exactly is picodon?

Picodon is a small goat cheese made from raw, whole milk, with a soft paste and a natural rind. Recognisable by its small flat-disc shape with rounded edges, it measures 5 to 7 cm in diameter and 1.8 to 2.5 cm in height, and weighs about 60 grams. A very small format: it takes only two-thirds of a litre of milk to make one piece.

Its name already tells you about its temperament: it comes from the Provençal picaoudou, which Frédéric Mistral translates in his dictionary as “small spicy cheese”. And that is exactly it — a cheese with a bold taste, which becomes all the more assertive as it ages.

Is picodon an Ardèche specialty?

Yes — but with an important nuance. Picodon is a great specialty of the Ardèche terroir, and it is undeniably one of the iconic cheeses tasted in the Ardèche. But unlike caillette or crique, which are properly from the Ardèche, picodon is a cheese shared between the Ardèche and the Drôme, on either side of the Rhône.

Its official appellation area mainly covers the two departments of the Ardèche and the Drôme, plus a few municipalities in the Gard (canton of Barjac) and the Vaucluse (canton of Valréas). Its former name was, in fact, “Picodon de la Drôme et de l’Ardèche”. It is therefore a cheese that the Ardèche proudly shares with its neighbour across the river — a specialty common to this whole south-eastern terroir, shaped by the Mediterranean climate and the rugged relief, particularly suited to goat farming.

For the visitor in the Ardèche, this changes nothing about the pleasure: picodon is everywhere on the markets, on the farms and on the good tables of southern Ardèche. It is a must-taste.

What is the origin and history of picodon?

Picodon is an old cheese. The first written records mentioning it go back several centuries — sources cite the 14th to the 16th century depending on the reference. The Drôme and the Ardèche were among the first goat-farming departments in France.

Its history is that of a peasant necessity that became a tradition. In these regions, the goat was often the only dairy animal of the modest farms, where sparse grass fed only a few animals. But goats run dry in winter: a way had to be found to preserve the milk as cheese. Thus was born picodon — a cheese that could be eaten more or less aged according to need, which remains true today.

This tradition was eventually recognised and protected: picodon obtained its Appellation d’Origine Contrôlée (AOC) in 1983, then its Appellation d’Origine Protégée (AOP) at European level. Today, the term “picodon” is reserved for cheeses produced in the appellation area and according to the specifications.

How is picodon made?

Making picodon follows a method that has stayed faithful to tradition. The raw, whole goat’s milk is mixed with a small amount of rennet. The curd is then ladled into perforated moulds. Draining and salting are done in two stages, with dry salt. The cheese is dried on racks, then aged for at least about twelve days.

Two ageings, two cheeses

It is the ageing that determines picodon’s character:

• Classic ageing: after about twelve days, picodon is still tender, mild, creamy. This is the “young” picodon.
• The Dieulefit method (or “washed”): ageing is pushed much further, with the cheese washed in clear water. The rind browns, the paste becomes unctuous, and the taste becomes distinctly bolder. This is the picodon for lovers of character.

The more a picodon is aged, the more it dries, hardens and develops its aromas. It is up to you to choose according to your taste — that is the whole appeal of this chameleon cheese.

Summary table

How do you enjoy picodon?

Picodon lends itself to a thousand uses, which is what makes it such an endearing cheese.

On a cheese board

It is the end-of-meal cheese par excellence. Young and mild, or dry and bold, it has its place on a board of Ardèche cheeses — alongside other local specialties. A true “100% Ardèche” board is easily built around it.

In cooking

Picodon cooks wonderfully. Warm on a garlic salad, with a few sliced shallots, it makes a perfect starter. You can also keep it in flavoured olive oil — a nice nod to the terroir, knowing that olive oil is also produced in the area. Warm on a slice of bread, it also goes very well with a crique or a green salad.

Which wine with picodon?

Picodon naturally pairs with the wines of its terroir: a dry, lively white from the Côtes du Rhône, or a light red. For lovers of contrast, a sweet white wine can nicely balance the spiciness of a well-aged picodon.

Picodon, caillette, crique: the trio of the Ardèche terroir

If you are staying in southern Ardèche, these three specialties form the heart of a gourmet discovery. The Ardèche caillette, that ball of meat and chard; the Ardèche crique, the crisp potato cake; and picodon, the small goat cheese with a strong character. Together, the three tell a whole cuisine of terroir, peasant and generous. The best advice we can give you: taste all three during your stay.

Where to find picodon during your holiday?

Nothing simpler in southern Ardèche. Picodon is present on all the markets of southern Ardèche — notably the one in Bourg-Saint-Andéol, five minutes from Mas Saint Antoine, on Wednesday and Saturday mornings. You will also find it directly from goat farmers, on the farms that open their doors, and on the menus of the good tables of the area. Buying your picodon directly at the farm, chatting with the breeder, remains the finest way to discover it.

Why stay at Mas Saint Antoine to discover the Ardèche terroir?

• ✅ 5 minutes from the Bourg-Saint-Andéol market (Wednesday and Saturday mornings) for your picodons and local produce.
• ✅ Equipped kitchens in all the cottages — ideal for making your cheese boards and cooking picodon.
• ✅ 6 independent accommodations for 2 to 10 people, on a peaceful 2-hectare estate.
• ✅ Rated 4.9/5 from 137 verified reviews and selected by Petit Futé 2026.

Discover our accommodations on the our cottages in the Ardèche page, or browse our other food guides in Le Mag du Mas.

In conclusion

1. Picodon is a small AOP raw-milk goat cheese, in the shape of a disc.
2. It is a great specialty of the terroir, shared between the Ardèche and the Drôme.
3. Its taste ranges from mild (young) to bold and spicy (aged with the Dieulefit method).
4. It is enjoyed on a board, in a salad, or cooked, with a regional wine.
5. Together with caillette and crique, it forms the gourmet trio to taste in the Ardèche.

Small in size, great in taste: picodon deserves its place on every Ardèche table. To be discovered, without moderation, during your next stay at Mas.