Blue Juliette cheese is a soft ripened, bloomy rind cheese produced by Salt Spring Island cheese in British Columbia. This cheese has a blue mould rind which gives the cheese a stronger flavour. Some considerate it a Goat Camembert. It is produced using local, pasteurized goat’s milk. The bloomy rind is a mix of smoky blue and white. The rind provides an aroma reminiscent of blue cheeses. The aroma grows into a mild, floral and goaty aroma when the cheese is cut and let to rise to room temperature. The paste is white and melty, while the flavours are mushroomy, sweet, buttery and goaty. Cured in-house 30 days.
Comparable Cheese: Bearclaw Blue, Ciel de Charlevoix, Monte Enebro
- Rind: Bloomy
- Vegetarian: No
- Type: Soft
- Pairing: Zinfandel, Chablis