Pico Picandine 125 Gr

$11.99/Each


Your cheesological French grandmother: traditional, diminutive, and adorably wrinkled. Pico could be likened to a more petite goat’s milk Camembert, but its flavor is all its own- aroma of freshly hayed barn floor alongside a deep minerality and delicate goaty tang, all wrapped up in butter and mushroom richness. Cheesemakers in Aquitaine gently pasteurize goat’s milk and ladle it into miniature cheese forms typical of the French countryside. Within a few weeks, an elegantly creased rind has begun to form, reminiscent of powdered doughnuts or greenmarket mushrooms. We then age that rind further in our caves, teasing out notes of wet stone and forest floor- a rich earthiness that never overwhelms the creamy paste. Try it with a fruity, yeasty Champagne for flavor harmony that is sure to please.


Just the Facts

Country
France
Region
Aquitaine
Milk Type
Goat
Pasteurization
Pasteurized
Rennet Type
Animal
Age
1-2 months
Weight
125 g

Pour a glass of...
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    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.

    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.



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    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.