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Judy Schad and her husband left the suburbs and moved out to a small hill farm in Southern Indiana with their three children back in 1976. The American cheese movement had not even begun yet, but the Schad family was interested in a more home-grown lifestyle where they would produce a lot of their own food. They started out with a cow but took sage advice from a neighbor and switched to goats - acquiring their first doe in 1977. Judy was a pioneer in this industry and this forced her to learn how to build and operate a farmstead creamery, let alone develop a herd of healthy, productive goats, on her own. The herd at Capriole is made up of Alpine, Saanen, and Nubians. The farm is approximately 80 acres and, in the years since they purchased it and developed their farmstead cheese business, the suburbs have bled out into the once more rural areas. Capriole is the last working dairy in the county. Capriole produces a range of goat milk cheeses - some raw, some pasteurized - with a variety of rinds.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese