A cow’s milk cheese from the St.Gallen canton in north-eastern Switzerland. To assist with its maturation it is regularly smeared with a brine solution. The rind is light yellowish in colour while the body is a delicate, buttery and creamy.
This style is for those who like a distinctive mild creamy texture with soft lingering butter tones.
Although classed as a semi-hard cheese the texture is creamy and very flexible.
Serve with an acidic white wine, such as New Zealand Sauvignon blanc or a Semillon.
Picolo is an excellent cooking cheese and can be used in sauces, with pasta, and in fondues or will be great in toasted cheese sandwiches and grilled cheese on toast.