Capriole Goat Cheese

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.

03/25/2026

Spring has arrived, and Tea Rose is looking as lovely as ever.

For a brief moment before getting tucked into her vacuum-sealed packaging, we admire her adorned in a loose tumble of flower petals, herbs, and a touch of fennel pollen. Fresh and floral, Tea Rose embodies the season of new beginnings. Stop and smell the roses.🌹


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03/20/2026

The American Cheese Society (ACS) is coming to Louisville! In our latest blog, we share what this conference is all about, why it matters, and what it means to welcome it back to our home turf. Plus, we share plenty of throwback photos from 2001!

The American Cheese Society (ACS) Annual Conference is the largest educational and networking event in the US dedicated to cheese and will be hosted in Louisville, KY on July 7-10 2026.

03/12/2026

Farmers markets are part of Capriole’s DNA.

We started showing up to markets across the Midwest almost 30 years ago, sharing cheese and catching up with familiar faces. There’s nothing quite like getting cheese directly into people’s hands, having genuine conversations with our customers, and being part of a community that truly cares about where their food comes from.

We’ll be at the Bardstown Road Farmers Market in Louisville, KY this Saturday, March 14! Come say hi, sample some cheese, and don’t forget to grab a legendary omelette from our friends down the lot.

Shot by

03/08/2026

Today we celebrate the woman who started it all: Judy Schad.

Flashback to the late 1970s, when Judy moved her family to an abandoned farm in southern Indiana and began raising goats. What started as a homesteading experiment quickly grew into a passion for cheesemaking, and by 1988 Capriole Goat Cheese was founded. At a time when “American artisan cheese” wasn’t a thing, Judy helped lead the way for what it has become today with a handful of other incredible women.

Her curiosity, grit, and high standards shaped not only our creamery, but an entire movement of American cheesemakers. Today, on International Women’s Day, we’re grateful for her vision, her spirit, and the path she helped pave for so many others. 🐐🧀✨

02/24/2026

It doesn’t get much more French than chèvre.

For of , goat cheese is more than an ingredient. It’s part of everyday life in the region of Provence where Guy grew up, and a foundation of the cuisine they’ve been sharing in Louisville for over a decade.

Our cheeses are made just miles away from this restaurant, but they’re grounded in the same French traditions, techniques, and respect for quality that define their kitchen. It’s a natural fit. Thank you for honoring the Provençal tradition right here in Louisville!

02/18/2026

In our world, every Wednesday is Ash Wednesday. We present to you our ashed beauties: Sofia, Flora, and Wabash Cannonball. Liturgical in our books 🙌

02/13/2026

We love seeing chefs get inventive with our cheese. Especially when it involves a dessert cheese course!

Over at , Chef Ben Duetsch serves up artisan ice cream and offers a progressive 5-course dessert tasting menu that is truly one of a kind.

Recently, one course featured Piper’s Pyramide transformed into a silky ice cream, layered with sweet corn, saffron, and bright pepper-tomato elements that played with flavors and form.

Goat cheese is perfect on a cheese board, but it’s also a versatile ingredient with endless possibilities.

Curious to see how Chef Ben brings local flavors into both sweet and not-so-sweet territory? Check out how he pushes boundaries with our ripened goat cheese!

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