Picodon

This cheese made exclusively from goat milk comes from the mountains of the Ardèche and the Drôme. The alpine, or Chamoisée, Saane and the goats of local stock are the only ones allowed to give their milk for this little round puck with natural, mouldy rind, whose spicy taste is more or less pronounced depending on the degree of ripening.

Locally, in Ardèche, Picodons are washed with spirits then dried and wrapped in grape and clematis leaves before being sealed in earthenware pots to finish ripening. You can also soak them in olive oil at home.