Julianna Somerset

Julianna SomersetSince 1988 Judy Schad and her team at Capriole have been crafting delicious goat cheeses that have become iconic in the American artisan cheese world. Julianna, named for a beloved intern, is a one pound round that develops a natural white rind. Capriole then rolls them in a mixture of Herbes de Provence, pink peppercorn, safflower, and calendula. Flavors are mushroomy and buttery, with the herbs and flowers adding another dimension. We love pairing

They select their wheels and age them at slightly warmer than normal temperatures which Betty believes help develop a greater complexity and depth of flavor

they are scalded before peeling

and on a wooden disposable platter

are at the helm of O'Med

We are featuring 3- ½ lb

so it also is an excellent melting cheese

and a slight funkiness

These grains have a husky “hull” that must be removed to get the edible kernel on the inside

While Taleggio has become ubiquitous

Farm/Producer/Importer: Mystic Cheese/Brian CivitelloPlace: Groton

and an undertone of earthiness in the taste

For raclette dinner