Fête du Picodon

The Fête du Picodon: A Cheese Tradition Since 1974

Born in 1974 with only seven producers, the Fête du Picodon has become over the decades one of the essential events of the Drôme region. Every third weekend in July, this gourmet festival celebrates Picodon AOP, a small raw goat's milk cheese from the Drôme and Ardèche, recognized by a protected designation of origin since 1983.

The Competition for the Best Picodon

The highlight of the festival is the traditional competition for the best Picodon, which brings together farm and artisanal producers from all over the region. The cheeses are judged according to strict criteria of appearance, texture, and taste. The ceremony is followed by the chapter of the Confrérie du Picodon, with its solemn intronizations and the announcement of the results, all followed by a convivial meal under the plane trees.

A Large Regional Market

From 8 a.m. until evening, a large market of producers and artisans sets up throughout the village. You'll find picodons in all their forms – fresh, dry, aged, Dieulefit method – but also local products from the Drôme: lavender honey, Nyons olive oil, Côtes du Rhône wines, sausages, artisanal jams, and many other regional specialties.

Activities and Festivities for Everyone

The festival offers a rich program of family activities throughout the weekend. Children can enjoy archery, zip-lining, painting workshops, world games, carriage rides, or donkey rides, and an educational farm. On Saturday evening, shows and concerts liven up the night under the stars, in a festive and warm atmosphere.

Over 10,000 Visitors Each Year

The Fête du Picodon attracts over 10,000 visitors each year, from all over France, to discover or rediscover this emblematic cheese of the Drôme Provençale. The event is also an opportunity to highlight the natural and cultural heritage of the Drôme valley, with its lavender fields, forests, and perched villages.

An Exceptional AOP Cheese

Picodon is a small, round raw goat's milk cheese, produced exclusively in the departments of Drôme and Ardèche. Its name is said to come from the Occitan word "picòt," meaning "pungent." There are several varieties depending on the aging process: fresh picodon, dry picodon, aged picodon Dieulefit method, and washed picodon. Each offers unique flavors, from mildest to strongest.