Picandou fermier is a fresh cheese made from goat's milk. It originates in the Bourgogne region in France. It only weighs 40 gram, is about 5 cm in diameter and 1 cm high. Its white, slightly rippled surface has no rind. The white interior is soft and creamy and has no curd holes. The taste is mild but aromatic. It has a slight smell of goats. Picandou has a fat content of 45 percent fat in dry matter. This cheese is perfect to prepare a Ratatouille topped with melted cheese. Only melted and browned does Picandou develop its full aroma.

See also:
albumin cheese,
blue cheese,
pasta filata cheese,
dessert cheese,
extra-hard cheese,
fat in dry matter,
fat levels,
pulled curd cheese,
fresh cheese,
yellow mould cheese,
yellow smear,
semi-hard cheese,
hard cheese,
cheese varieties,
cheese rind,
rennet,
rennet cheese,
storage cellar,
whey cheese,
grating cheese,
raw milk cheese,
red mould cheese,
red smear,
sour milk cheese,
cheese suitable for slicing,
sweet milk cheese,
soft cheese and
blue-white cheese

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