Juliette is a mild camembert flavor when young (18 to 30 days), becoming moderately strong when ripe (45 days of more).
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.
Cheese (pasteurized goat milk, bacterial culture, sea salt, rennet), rosemary garnish.