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Le Picodon


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Soft and creamy when it is young, it gets dry and very powerful when moe mature. Can be used as a topping in salads, grated on pasta when more mature or enjoyed by itself with a glass of white Saint Joseph or Saint Peray.
The story began in the 19th century in Roquefort sur Soulzon, when Guillaume Coulet decided to create a wine cellar under his house and discovered a lot of cavities called the "fleurines" in the local hill. He realised it was a perfect site and condition for cheese making and decided to manufacture and aged the roquefort in his caves. His son suceeded him and finally gave his name to the company.
Raw Milk,


Goat Milk

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Le Picodon
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