Picodon from the DrômePicodon from the Drôme
©Picodon from the Drôme|Patrick Gardin

The picodon

A story of taste

The Picodon PDO is made in the traditional artisanal way. The producers mix raw whole goat milk with a very small amount of rennet. Then, gently, they ladle the curds into faisselles with rounded edges and holes. During the draining phase, each cheese is turned at least once. Salting is done on both sides exclusively with dry, fine or semi-coarse salt. Then, the cheeses are removed from the mold, dried and then matured for a minimum of 8 days. 12 days after renneting, the cheeses take on the appellation “Picodon” and can be enjoyed immediately or more dry.

Anais Robert Les BaratonsAnais Robert Les Baratons
©Anais Robert Les Baratons
Zoom on the GAEC des Baratons

in Châteauneuf-de-Galaure

Come and discover in the heart of the Drôme des Collines, our goat farm and our cheese production including the Picodon AOP 5 min from the Ideal Palace of the Facteur Cheval! We are goat breeders and cheese producers since 1969. Our goats are fed with food produced on the farm. The breeding is practiced in the respect of the animals and their well-being. Our main cheese is the Picodon (PDO). In 2016, we were awarded the Gold Medal for Picodon at the Concours Général Agricole at the Paris Agricultural Show.

Anais ROBERT, Picodon producer

Bertrand's recipe

Aumonieres with picodon cheese

Based on 4 people | Very easy.


  • 4 brick sheets
  • 2 picodons
  • 4 teaspoons honey
  • 20g melted butter
  • Pepper
  • Chives


– Brush 1 sheet of brick pastry with melted butter.
– Put 1/2 crumbled picodon cheese, 1 tablespoon of honey, chopped chives and pepper in the center.
– Close the aumônière with a kitchen string.
– Repeat the operation 4 times and place the aumônières on an oven tray covered with baking paper.
– Bake for 4 to 5 minutes at 180°.
– Serve as soon as it comes out of the oven with a walnut salad (depending on the season) and local charcuterie.