Made by Westland Kaas B.V in the villiage of Huizen (South Holland, Netherlands)
An Italian twist on a traditional Dutch cheese. Pasteurized cow's milk and a 6 month aging period lend this cheese a slightly dry mouthfeel, with just a touch of sweetness. The yellow-orange paste is crumbly, crunchy, crystalline, and rich like Parmigiano or aged Gouda. The paste is solid, punctuated by a few small holes. A taste of Picobello begins as subtle but grows quickly into a rich experience with the sweet notes of caramel, roasted nuts, and toasted breads, all flying over your tasted buds.