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Picobello

Picobello
Photo Credit:Westland Kaasexport
  • Made from pasteurized cow's milk

  • Country of origin: Holland and Netherlands

  • Region: Huizen

  • Family: Gouda

  • Type: hard

  • Fat content: 45%

  • Texture: crumbly and open

  • Rind: waxed

  • Colour: golden yellow

  • Flavour: caramel, nutty, sweet

  • Producers: Westland Kaasexport B.V.

  • Alternative spellings: Picobello Fino, Picobello Maturo

Picobello is Gouda-style Dutch cheese with an Italian twist. Slightly dry with sweet notes of caramel and roasted nuts, the yellow-orange paste is crumbly, crunchy, and crystalline like a Parmigianino or aged Gouda. It radiates a robust personality and a long lingering finish. The cheese is covered with a thick, waxy rind which needs to be peeled to make it edible.

Available in two variants, Picobello Fino is aged for about 3 months while Picobello Maturo is aged for about 6 months. Aged Picobello is a good choice to cut, grate as well as slice over sandwiches and baked dishes.