Capriole Goat Cheese

08/11/2026

There are certain things that embody summer. Fresh herbs warming in the sun. Wildflowers swaying in the breeze. Long dinners that stretch past sunset.

Julianna brings a little of that summer feeling to every bite. Coated with dried flowers and Herbes de Provence, she’s one of our favorite companions for the season. This aged wheel is perfect tucked into a picnic basket or shared tableside with a loaf of crusty bread, a handful of stone fruit, and a chilled bottle of crisp white wine.

07/29/2026

Congratulations to Judy Schad, one of this year's ACS Lifetime Achievement Award recipients!

This award recognizes individuals whose careers have made a lasting impact and demonstrated distinguished service to the American cheese industry. As the founder of Capriole Goat Cheese, Judy is a true pioneer who helped pave the way for the entire American artisan cheese movement.

From her nomination:
“Judy has been an active member of the American Cheese Society from the beginning. Her contributions to the world of cheese, culinary and the American Cheese Society have supported industry growth of artisan cheese and the establishment of a goat cheese culture in the United States. Judy is widely recognized as the voice in the Mid West for culinary integration of cheese.”

Thank you for everything you’ve contributed to American cheese, Judy. Our community wouldn't be the same without you. 💛

07/29/2026

We’re honored to share that Flora and Wabash Cannonball tied for 2nd Place in their American Cheese Society category!

After all these years, we never take these awards for granted. Especially when the Soft-Ripened Cheeses – Made from Goat’s Milk category had so many outstanding entries this year. To be recognized alongside our fellow American goat cheese makers is a privilege, and we’re proud to be part of a community that continues to raise the bar for artisan cheesemaking.

This award is especially meaningful because it traces a story more than three decades in the making. Thirty-one years ago, Wabash Cannonball took home Best of Show at the 1995 ACS Conference, a milestone that helped put Capriole on the map. To see a new generation carrying that legacy forward means the world to us. These ribbons also belong to the people behind-the-scenes making the cheese. It takes a village, and we want to congratulate our entire team.

Flora and Wabash Cannonball share the same DNA—a delicate Geotrichum candidum rind and a dusting of vegetable ash—but they each have their own personality. Wabash Cannonball is our iconic little round, perfectly sized for one or two to enjoy. Flora, with its slightly larger format, is perfect for the retail cheese case. We don’t have favorites around here, but want to know which one is your winner!

07/18/2026

Another epic American Cheese Society conference in the books! Last week was a whirlwind, and the Capriole team couldn’t be more grateful.

Having the cheese community gather here in Kentuckiana again was something truly special. We loved welcoming friends old and new to our hometown and sharing a taste of what makes this region so unique. From conference sessions to creamery tours to an after party for the ages, it was an unforgettable week of learning, laughter, and celebrating the incredible people who make the American cheese industry what it is.

The week also brought a very special honor for our own Sam Schad, who was inducted into the Guilde des Fromagers. We’re incredibly proud to see Judy’s legacy passed down and Sam’s passion for artisan cheesemaking recognized by such a respected international organization.

A heartfelt thank you to everyone who helped make our farm event possible. To What Chefs Want for generously donating ingredients, Zuercher & Co. for keeping everyone moving with shuttle service, Whole Foods Market for being a sponsor of our after-party, and of course Michael Bowe and the team at Red Yeti for incredible food that perfectly showcased our region’s hospitality and flavor.

To everyone who stopped by, shared a conversation, tasted our cheese, or simply spent time with us, thank you. Weeks like this remind us what a remarkable community we’re fortunate to be part of. Until next time, ACS. 🧀

05/15/2026

Happy American Cheese Month! 🧀

We’re proud to be part of a community of makers who continue to shape and redefine what American cheese can be. Here’s to all the mongers, farmers, affineurs, cheesemakers, and cheese lovers who make this industry so special.

05/04/2026

04/24/2026

“It’s like a blue!”

We hear it all the time when someone spots the blue-gray color on one of our cheeses. But actually, it’s not like a bleu cheese at all.

The dusky color you see on Sofia, Wabash Cannonball, and Flora isn’t blue mold. It’s vegetable ash, a traditional cheesemaking technique that goes back centuries. Originally used to help balance acidity in fresh goat cheeses, ash also creates the perfect environment for the delicate bloomy rind cultures that develop during aging.

As the cheeses ripen, those snowy white molds grow over the ash, creating the striking gray-blue tones you see on the rind. But the flavor? Think creamy, tangy, bright, and mushroomy—not sharp or pungent like a blue cheese (but we love that too!).

So the next time you see that beautiful ash line or gray rind, remember: it’s not blue cheese… it’s a little bit of old-world cheesemaking magic.