{"id":26249,"date":"2021-07-16T17:14:55","date_gmt":"2021-07-16T15:14:55","guid":{"rendered":"https:\/\/www.dieulefit-tourisme.com\/en\/?p=26249"},"modified":"2021-07-29T12:19:39","modified_gmt":"2021-07-29T10:19:39","slug":"the-secrets-of-picodon-cheese","status":"publish","type":"post","link":"https:\/\/www.dieulefit-tourisme.com\/en\/2021\/07\/16\/the-secrets-of-picodon-cheese\/","title":{"rendered":"The secrets of Picodon Cheese"},"content":{"rendered":"<h5><strong>Picodon cheese, a typical goat cheese from our region<\/strong><\/h5>\n<p>Let me introduce myself: My name is B\u00ea\u00ea\u00eala, I\u2019m the mascot of the Dieulefit-Bourdeaux Tourist Office. I couldn\u2019t miss the chance to write an article about Picodon cheese!<\/p>\n<h6><span style=\"color: #b6a976;\"><strong>The different stages of production:<\/strong><\/span><\/h6>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/9oZ3Qen32R0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<ul>\n<li>I give milk that will be mixed with a small amount of rennet (animal milk coagulant)<\/li>\n<li>Then, the curd is molded with a ladle into faiselle pots (rounded edges and drilled)<\/li>\n<li>While draining, the cheese is turned over at least once<\/li>\n<li>The cheeses are then removed from the molds, dried and ripened \u201cDieulefit-style\u201d<\/li>\n<\/ul>\n<blockquote><p>Picodon cheese can be eaten immediately or cured a bit longer.<\/p><\/blockquote>\n<h6><span style=\"color: #b6a976;\"><strong>The \u00ab\u00a0Dieulefit-style\u00a0\u00bb ripening process:<\/strong><\/span><\/h6>\n<p>Its main characteristic is its goat-like flavor and slightly spicy taste. It has white or light cream rind.<\/p>\n<h6><strong>The characteristics of the \u00ab\u00a0Dieulefit-style\u00a0\u00bb ripening process are:<\/strong><\/h6>\n<ul>\n<li><strong>A first maturing stage<\/strong> in their crates during at least 15 days in a humid room, in order to help the development of surface mold (bluing)<\/li>\n<li><strong>A rinsing with clear water stage<\/strong> which allows to get rid of the surface mold, to moisten the cheese and to enhance the flavors (at least two rinses are needed)<\/li>\n<li><strong>A second maturing phase<\/strong> in a room saturated with humidity for 8 days minimum, brings the \u201cDieulefit-style\u201d Picodon cheese to maturity (taste and texture)<\/li>\n<\/ul>\n<p>The commercialization of the product occurs at least one month after renneting. This period can be extended to 2 months or more depending on the customer preference. The taste can vary from mild to strong depending on the ripening process.<\/p>\n<h6><strong>Pumpkin and Picodon chesse muffin recipe<\/strong><\/h6>\n<p><img loading=\"lazy\" class=\"alignleft\" src=\"https:\/\/www.dieulefit-tourisme.com\/wp-content\/uploads\/2019\/07\/basse-def-dieulefit-picodon-cavet-anna-puig-rosado-5-sur-5.jpg\" width=\"420\" height=\"280\" \/><\/p>\n<p>1 ripened Picodon cheese, 200g pumpkin (1 cup + \u00be cup), 2 onions, 100g diced bacon (\u00bd cup), 2 tbsp oil, 2 eggs, 70g flour (\u00bd cup), 1 sachet baking powder (2 tsp), 40g butter (1\/3 stick)<\/p>\n<p>Pre-heat the oven to 200\u00b0C (Th. 6\/7)<br \/>\nChop up the pumpkin and cook it for 20 minutes in boiling water<br \/>\nDrain and mash it until smooth<br \/>\nMince the onions, grate the Picodon cheese<br \/>\nIn a pan, stir fry the onions at medium heat with the diced bacon<\/p>\n<p>In a bowl, blend in the melted butter with the beaten eggs<br \/>\nAdd the flour, baking powder, pumpkin pur\u00e9e, diced bacon, onions and grated Picodon cheese<\/p>\n<p>Add pepper and stir gently<br \/>\nPour the mixture into a muffin tin<br \/>\nBake for about 20 minutes<\/p>\n<p>Serve warm or cold<\/p>\n<p>Enjoy\u00a0!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Picodon cheese, a typical goat cheese from our region Let me introduce myself: My name is B\u00ea\u00ea\u00eala, I\u2019m the mascot of the Dieulefit-Bourdeaux Tourist Office. I couldn\u2019t miss the chance to write an article about Picodon cheese! The different stages of production: I give milk that will be mixed with a small amount of rennet [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[56],"tags":[],"_links":{"self":[{"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/posts\/26249"}],"collection":[{"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/comments?post=26249"}],"version-history":[{"count":6,"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/posts\/26249\/revisions"}],"predecessor-version":[{"id":26384,"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/posts\/26249\/revisions\/26384"}],"wp:attachment":[{"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/media?parent=26249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/categories?post=26249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dieulefit-tourisme.com\/en\/wp-json\/wp\/v2\/tags?post=26249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}