What began as an experimental variation of Old Kentucky Tomme by Hungarian intern, Julianna Sedli, has become a Capriole success story.
Aged 4 -8 months, Julianna’s buttery, nutty, and slightly tart flavors then develop under a natural rind of thyme, lavender, rosemary, and wildflowers that become an integral, but balanced, flavor component of the cheese.
Our friends at DiBruno Bros. point out that “its herb coating makes it a perfect pairing for olives and the buttery but tart quality begs to be paired with a rich, full flavored Charcuterie . . . . like Brin d’amour, it matches up well with a Rosé, making it a perfect summer cheese as well as an outstanding example of the boundless creativity of American cheese making.”