{"id":3727,"date":"2024-04-04T03:01:18","date_gmt":"2024-04-04T03:01:18","guid":{"rendered":"https:\/\/www.sutyo.com\/capriole-goat-cheese-now-then\/"},"modified":"2024-04-04T03:01:18","modified_gmt":"2024-04-04T03:01:18","slug":"capriole-goat-cheese-now-then","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/capriole-goat-cheese-now-then\/","title":{"rendered":"Capriole Goat Cheese Now & Then"},"content":{"rendered":"
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Range of Capriole cheeses photo courtesy of Capriole Goat Cheese<\/p>\n<\/figcaption><\/figure>\n

Today, locally produced artisan cheeses are a staple widely available at farmers markets, cheese shops, and farm-to-table restaurants as well as many grocery stores. But in 1988, starting an artisan creamery in the United States was an unusual undertaking. \u201cIt was not a great time for local,\u201d says Capriole Goat Cheese<\/a> founder Judy Schad. \u201cIf anything, [cheese] wasn\u2019t cool unless it was French\u2026That was the battle of that period of time\u2014getting people to even taste a fresh goat cheese.\u201d<\/p>\n

Origins of Capriole Goat Cheese<\/h2>\n

The roots of Greenville, Indiana-based Capriole Goat Cheese date back to 1976, when Judy, her husband Larry, and their three children ventured out to a southern Indiana farm that had been homesteaded by Larry\u2019s ancestors. Over the next few years, they rebuilt the farm and Judy began raising goats and making goat cheese for family members and friends. The couple started a commercial goat dairy in 1988 and began commercial cheesemaking at an off-site facility; they built an on-site creamery in 1990.<\/p>\n

Judy belongs to what she describes as the \u201cfamily of early girl goat cheese makers\u201d along with Allison Hooper, co-founder of Vermont Creamery; Mary Keehn, founder of Cypress Grove; and Jennifer Bice, founder of Redwood Hill Farm & Creamery.\u00a0 \u201cWe all shared a lot of knowledge, made a lot of mistakes, and threw a lot of cheese away,\u201d she says.\u00a0\u00a0\u00a0\u00a0<\/p>\n

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From Farm to Creamery<\/h2>\n
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Capriole cheeses photo courtesy of Capriole Goat Cheese<\/p>\n<\/figcaption><\/figure>\n

Sam Schad, Judy\u2019s grandson and the president of Capriole Goat Cheese, has been involved in the family business his entire life. \u201cThe first memories I have as a child are hanging out in the creamery\u2014my mom worked there\u2014and just eating handfuls of cheese,\u201d he says.\u00a0 He has fond memories of competing with his grandfather Larry to sell the most cheese at local farmers’ markets (\u201cIt was a competition between an 8-year-old and a silver-tongued lawyer, and Larry usually won!\u201d)\u00a0 As a high school student, Sam spent two summers milking the herd of dairy goats.\u00a0 \u201c[Milking took from] 5:00 a.m. to noon and 5:00 p.m. to midnight every single day, 365 days of the year,\u201d he says.\u00a0 \u201cIt gave me an appreciation for the process and doing things the right way.\u201d<\/p>\n

In 2012, with a goat herd of about 500, Judy and Larry decided it was no longer feasible to manage both the dairy and the creamery.\u00a0 They sold their herd to local farmers, who continue to supply the creamery with milk.\u00a0 \u201cWe were able to concentrate on cheese, and I think that\u2019s when the cheese really got good,\u201d says Judy.\u00a0<\/p>\n

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The Next Generation<\/h2>\n
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Sam and Judy Schad photo courtesy of Capriole Goat Cheese<\/p>\n<\/figcaption><\/figure>\n

Sam took on a bookkeeping role in the company after receiving his bachelor\u2019s degree in accounting in 2019. He earned his MBA in 2021 and currently oversees day-to-day operations at Capriole.<\/p>\n

\u201cI tell everyone, knowing who my grandma is, it\u2019s like trying to play basketball and your dad is Michael Jordan\u2014you picked a weird career, you have some big shoes to fill!\u201d he says.\u00a0 \u201cI\u2019m just trying to learn as much as I can from her experiences and the mistakes she made and trying not to make the same ones.\u201d<\/p>\n

Sam is especially inspired by his grandmother\u2019s detail-oriented approach.\u00a0 \u201cSomething Judy did well is to embrace the challenge to better understand our products,\u201d he says.\u00a0 \u201cSometimes the difference between being good and being great can be razor thin.\u201d<\/p>\n

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The Cheeses<\/h2>\n
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Capriole Goat Cheese specializes in bloomy-rinded, fresh-ripened goat\u2019s milk cheeses.\u00a0 \u201cWe were one of the first creameries in the United States to make these styles and show customers that American cheesemakers could produce these types of products, and they could be produced, quite frankly, really well,\u201d says Sam.\u00a0 \u201cWe pride ourselves on the fact that outside of pasteurization and vacuum-sealing, every part of the process is done by hand.\u201d<\/p>\n

\u201c[Our cheeses] are all hand-ladled\u2014none of the curd is pumped, so we don\u2019t lose the airiness,\u201d explains Judy. \u201cI do think our cheeses are somewhat texturally different from a lot of goat cheeses you\u2019re going to eat\u2026We don\u2019t go for fudgy, we go for light, airy, marshmallow-y.\u201d<\/p>\n

Capriole\u2019s cheeses are named for people and places that are significant to the company.\u00a0 For example, the herbes de Provence and flower petal-coated Julianna<\/a> originated as an experiment by intern Julianna Sedli. Piper\u2019s Pyramide<\/a> is named for Judy\u2019s granddaughter and Capriole\u2019s brand strategist, Piper Schad. Flora<\/a>, a six-ounce cheese with a lightly wrinkled geotrichum candidum<\/em> rind, is named after Judy\u2019s grandmother.<\/p>\n

\u201c[My grandmother Flora] was a great cook,\u201d Judy says.\u00a0 \u201cThis cheese is an homage to her traditions of cooking. Because for me, cheese is cooking\u2014I\u2019m not a scientist, I\u2019m not a microbiologist. It\u2019s all based on, ‘Is it the best thing it can be, how good does it really taste?’\u00a0 Sam will tell you, I\u2019m ridiculously persnickety.\u201d<\/p>\n

\u201cI wouldn\u2019t say persnickety,\u201d Sam says.\u00a0 \u201cShe has a high standard, rightfully so.\u201d<\/p>\n

In 1988, Capriole Goat Cheese was a pioneer in the United States\u2019 modern artisan cheese movement, and 36 years later, the company continues to play an important role. \u201cI\u2019ve had people come up to me and say, \u2018I\u2019ve eaten your cheeses, and I do what I do in my life because of that,\u2019\u201d Sam says. \u201cWe make a product that inspires people. It\u2019s crazy to think that cheese can be an inspiring product, but having an impact on even just one person\u2019s life is something that needs to be respected.\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Range of Capriole cheeses photo courtesy of Capriole Goat Cheese Today, locally produced artisan cheeses are a staple widely available at farmers markets, cheese shops, and farm-to-table restaurants as well as many grocery stores. But in 1988, starting an artisan creamery in the United States was an unusual undertaking. \u201cIt was not a great time … Okumaya devam et “Capriole Goat Cheese Now & Then”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3727","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3727"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3727\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}