These picolos from Andante dairy are ripe for the picking! This triple cream cow's milk cheese has crème fraîche added for a delicious, refreshing tang Soyoung Scanlan is a biochemist turned cheesemaker who creates this picolo, as well as many other cheeses, in Petaluma, California. 🐄 @andante_dairy PORK LOIN OR TURKEY MELT: sundried tomato fennel relish, garlic aioli, holey cow cheese, & smoked mozzarella on multigrain • MUFFALETTA: salami rosa, soppressata calabrese, garlic aioli, butter leaf lettuce, & fresh mozzarella on ciabatta • SIGNATURE GRILLED CHEESE • SIGNATURE MAC & CHEESE

These picolos from Andante dairy are ripe for the picking! This triple cream cow's milk cheese has crème fraîche added for a delicious, refreshing tang  Soyoung Scanlan is a biochemist turned cheesemaker who creates this picolo, as well as many other cheeses, in Petaluma, California. 🐄 @andante_dairy PORK LOIN OR TURKEY MELT: sundried tomato fennel relish, garlic aioli, holey cow cheese, & smoked mozzarella on multigrain • MUFFALETTA: salami rosa, soppressata calabrese, garlic aioli, butter leaf lettuce, & fresh mozzarella on ciabatta • SIGNATURE GRILLED CHEESE • SIGNATURE MAC & CHEESE