Julianna is an aged, raw milk goat's cheese named after a Hungarian intern, Julianna Sedli. During cheesemaking, the cheese develops a surface of white, flossy bloomy rind, which is then dusted with a natural coating of herbes de Provence. The cheese shares many similarities to Old Kentucky Tomme, Tomme du Savoie and Brin d'Amor. Like an Old Kentucky Tomme, it is a buttery and smooth but nuttier and firmer like a Tomme du Savoie whilst sporting a mushroomy natural rind of herbs like a Brin d'Amor. The paste of Julianna is white and slightly shiny. It softens and becomes more translucent with age. Flavours are buttery, mildly tangy and nutty enhanced by the presence of herbs.