Juliette is a mild camembert flavor when young (18 to 30 days), becoming moderately strong when ripe (45 days of more). 180 gr.
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.