Picolo

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Former biochemist and dairy scientist Soyoung Scanlan strives to make cheese that reflects her love of classical music coupled with the essence of the land where the milk and cheese are produced. The tangy, rich flavors of these small triple-crème buttons are reminiscent of springtime. The cheese is made with a decadent combination of Jersey cow’s milk and crème fraîche.

Additional Information

Producer Andante Dairy
Origin CA
Milk Cow
Style Triple Creme
Texture Soft
Raw Milk Pasteurized
Rennet Animal

Picolo

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