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Author: Judy Schad Created: 5/25/2010 7:22 PM

Cheese can be a pretty complicated subject. Judy's blog tries to simplify that and provide a little bit of humor along the way.

By Judy Schad on 4/28/2014 7:19 AM

  Good morning from the Midwest!

Our online ordering is temporarily down.  In the meantime, please call us directly to place any orders.  In all actuality, we will most likely be able to quote you a better price.  This gives us an opportunity to check on shipping costs that our online system does not yet accomodate.

Our direct number is 812-923-1633.  We look forward to hearing from you!

By Judy Schad on 10/2/2013 7:57 AM

Check us out on ABC News Lifestyle!

By Judy Schad on 6/1/2013 8:33 PM

My husband and I recently spent several lovely days in Charleston, SC.  Eating incredible food, talking cheese, and simply enjoying all the charm and subdued eloqunce of the city.  We were thrilled to learn that Southern Season of Chapel Hill, NC will soon be opening a new store there in late Summer 2013.  Stop in- you will not be disappointed.


AND- they've certainly had a few things to say about the Sofia, the Mont, and Fromage a Trois!  Check out the article at:

By Judy Schad on 6/1/2013 8:18 PM

A customer and fellow cheese lover sent us this tidbit the other day.  We fell in the love with this word:


Tyromancy: Divining by the coagulation of cheese.


Perhaps we are missing the wagon on using our cheeses to .... predict matters of love?  Or at least the stock market?


 A few more fun details on this ancient custom can be found here:

By Judy Schad on 5/18/2013 7:31 AM

The Chicago Tribune has just published an article on our dear friend, Sofia Solomon.  Swing on over to read this delightful article that hits so "close to home" here at Capriole.

By Judy Schad on 2/23/2013 2:09 PM
 March Cheese of the MonthThe French word 'boulet' also means 'cannonball', and that's exactly what this little ball of chevre looks like--a 3 oz. version of something you might see at a historical site. Gnarly, and wrinkled under it's light, geotrichum rind.  Creamy, lightly rich, mildly acidic on the inside.  Being a special cannonball (and from Indiana), hence the name, a famous river, a legendary train, a signature chevre.  One blogger fan said it should really be named "Night Cream, a cheese so fluffy and light you might as well smear it under your eyes . . . .

In his first book,The Cheese Plate, Max McCalman ask's the question, "What is Cheese?"  His answer is a beautiful photo of a Wabash Cannonball, 1995 American Cheese Society Best-of-Show.  Over the years, we've asked ourselves many times what it was about this little, 3 oz. goat cheese that...
By Judy Schad on 9/29/2011 12:52 PM
"Possum up a 'simmon tree Raccoon on the ground Possum says you son of a gun Lay my 'simmons down."

--Old Song


The favored fruit of my, and many, Kentuckiana childhoods, the native persimmon or possumwood (D.virginiana) is so personal and magical I hesitate to share it’s mysteries. It belongs to the genus Diospyros, or "fruit of the gods”, but I confess I still believe it belongs largely to me, my sister, and our grandmother, and to those frosty, October mornings of memory. As sweet, luscious, and spicy as it is when fallen ripe from the tree, it is as equally odious, astringent, and mouth puckering if picked or eaten green, or at any point before it’s totally ripe. Captain John Smith wrote, "Plumbs there be of three sorts. The red and white like our hedge plumbs. But the other which the Indians call Putchamins, grow high as a palmetto. The fruit is like a medlar, it is first green, then yellow and red when ripe. If it not be ripe it will draw a man's mouth awire with much torment. But...
By Judy Schad on 8/25/2011 3:18 PM

The Morning Round-Up

As we move on the farm into fall and the end of spring lactations, I'm especially aware of how dependant we are on all of nature's cycles and the rhythms of our animals.  This past spring we sold most of our doe kids and many of our less productive milkers, sensing that the herd was growing too large to fit our 80 acres and our ability to manage well.  In the midst of the summer bounty, our sales have increased (and so have feed prices!) leaving us wondering if this coming season won't find us short on milk and struggling to meet costs.   Wouldn't it be easier--certainly cheaper--to just buy the milk we need?  The animals are definitely another piece requiring another hat, a different focus. 

I think about these things when I'm away from the barn too long, only to be called back when I must spend more time with those beautiful, hardworking girls, and then I know--not...
By Judy Schad on 10/31/2010 10:26 AM

Everybody Loves This Cheese....And Why Not?

By Judy Schad on 5/25/2010 7:23 PM

Mold adds a lot to the cheeses we love.  But sometimes it adds just a little bit extra.