Picodon de Chevre is a goat's milk cheese produced in the mountains of the Ardeche and Drome regions of France. Since 1983, it has been protected by Appellation d'Origine Contrôlée (AOC) status, which requires the cheese to be made only in the area extending from the Canton of Bariac in the Gard to Valreas in Vaucluse. The name, Picodon, comes from an old French dialect and means "to sting".

The cheese made with raw goat's milk has a hard natural rind covered in mould that can be pale ivory to soft white or pale blue-grey. Pate is smooth, firm and homogeneous, which becomes crumbly as it matures. It has a pungent goaty smell and tastes slightly sour and sweet. The flavours become more pronounced with maturity. This cheese can be packed with herbs in local green olive oil jars. Picodon cheeses are very similar to Pelardon cheeses of the Languedoc region.

Picodon is enjoyed best after a meal with red or dry white wines or rosé Côtes du Rhône. It can be mixed with salad and garlic or shallots.