Available in two variants. Picobello Fino is aged for about 3 months. The Picobello Maturo is aged for about 6 months.
After six months of aging, Picobello is slightly dry with 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.
Aged and firm, it is a good choice for grating. Picobello is perfect to cut slices for sandwiches, chunk up for a party, or grate over your favorite baked entrees. This cheese will pair well with sweet Alsatian wines or robust red wines such as Pinot Noir. Or try ales, such as the Trappist Ales of Northern Europe for a true treat!