This 1-lb. aged cheese is named after a Hungarian intern, Julianna Sedli, who loved playing with cheese making. The Julianna was a fortunate 'sport' of Old Kentucky Tomme. Often when one, small part of the cheesemaking process changes, the cheese will become a whole, new animal.
This little cheese is buttery and smooth like an Old Kentucky, but nuttier and firmer like aTomme du Savoie, and, with a mushroomy natural rind of herbes like a Brindamore or Fleur du Maquis--ie. it's own thing! Normally, I like plainer cheeses but the herbes overtones are such an integral part of this cheese that it's definitely an exception.