Herb-rolled Indiana goat with bright lactic tang and savory finish.
Herbes de Provence-rubbed goat cheese from Capriole Farmstead in Indiana. Bright lactic tang, aromatic herb finish. Order online.
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Julianna is a pasteurized goat's milk cheese from Capriole Farmstead in Greenville, Indiana, where Judy Schad has been making some of the country's most distinctive goat cheeses for decades. It's a semi-soft round rolled in herbes de Provence, rosemary, lavender, fennel, savory, and the rind blooms into the paste as the cheese ages.
The paste is dense and smooth under the herb-rubbed rind, with a bright goat lactic tang right on the front of the tongue and a slow herbal, slightly vegetal pull through the middle. As it ripens, you get a little softening just under the rind while the center stays a touch chalky, the kind of centripetal aging you see on a good natural-rind goat cheese. The herbs read aromatic and savory rather than sharp, more Provence garden than spice rack.
This is one of the cheeses that put American farmstead goat on the map, and it still holds its own next to anything coming out of the Loire. Right in the sweet spot for a spring or summer board.
Semi-soft and dense under the herb-rubbed rind, with a smooth paste that breaks cleanly and softens toward the edge as it ages.
Pronounced goat lactic tang up front, then the herbs come through — savory and aromatic without tipping into funky.
Herbal, savory finish that holds on the palate for a beat, with the goaty tang fading slowly underneath.
Bright goat-milk tang sits right on the front of the tongue, clean and citrusy, the way a well-made aged chèvre should read.
A light browned-butter note in the paste, mostly background under the lactic and herb character.
Herbal and slightly vegetal from the rosemary, fennel, lavender and herbes de Provence rub on the rind.
No real heat — the rub reads aromatic and savory rather than peppery.
Natural rind
Natural rind rubbed with herbes de Provence — rosemary, lavender, fennel, savory — that bloom into the paste as it ages and carry most of the aromatic lift.
Julianna stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright, herbaceous whites and a clean rosé echo the herb rub and cut the goaty tang; Champagne handles the richer, riper edge of the paste.
Sweet stone fruit and floral honey lean into the lavender in the rub, while figs and almonds give the lactic tang something soft to land on.
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