Picadou one calls French cheese places, which represent a subsequent treatment product of small cheese from raw goat milk. Thereby Rocamadour are processed.

The ripe Rocamadour is in-wound thereby in a walnuss or a plane tree sheet, sprayed with Pflaumenbranntwein and matured in a hermetically locked container. During this time the Branntwein penetrates the cheese.

Picadou are normally offered from the spring to autumn. As above all plum liquor is recommended.

Articles in category "Picadou"

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