Description
Juliette is a mild camembert flavor when young (18 to 30 days), becoming moderately strong when ripe (45 days of more). 180 gr.
USES
Surfaced ripened cheeses are ideal for cooking, as well as part of a cheese plate served with crackers and bread. Try Juliette with a hot pepper or pomegranate jelly. Juliette and Blue Juliette, both with a good light bodied red wine. Try Romelia paired with a raspberry jam or a chutney and a nice Pinot Noir, quite lovely.
INGREDIENTS
Cheese (pasteurized goat milk, bacterial culture, sea salt, rennet), rosemary garnish.
