If you enjoy Brind'Amour or Fleur du Maquis, the Corsican sheep's milk wheels coated with dried herbs, you will surely admire Capriole's Julianna.
I'm a fan of all three, but, alas – the Corsican cheeses show up here infrequently, and we don't see Capriole cheeses too often, either.
This Indiana goat creamery pioneered artisan cheese making in its region 25 years ago, and cheesemaker Judy Schad now has a herd of more than 500 goats. Even so, she doesn't have enough milk to meet demand for her products.
Schad has had many interns on the farm over the years, including, about 10 years ago, a young Hungarian woman named Julianna Sedli. Sedli cooked up the idea of making a small version of Capriole's Old Kentucky Tomme and rolling the cheese in herbes de Provence.
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