Traditional, creamery, unpasteurized, natural-rind cheese. This cheese is produced from goat's milk of the highest quality coming from the mountains of the Ardèche and Drôme regions of France. It has a round shape with natural rind that ranges in colour from pale ivory to soft, white or pale blue-gray. Pate becomes hard and brittle as it ripens. The thin rind has the scent of stone cellars and the hard compact interior is aromatic. This cheese might be packed with herbs in jars of the green local olive oil. Picodon cheeses are very similar to the Pelardon cheeses of the Languedoc region.