Aged 4 - 8 months, this petite cheese is buttery and smooth like Capriole’s Old Kentucky Tomme, but nuttier and firmer like a Tomme du Savoie. In her latest incarnation, Julianna’s mushroomy rind is punctuated by Herbes de Provence, calendula petals, and safflower petals. She boasts a beguilingly feminine appearance and an aromatic finish on the palate, reminiscent of the flavors of Spring.

Julianna

Capriole Goat Cheese

Sofia is a soft, elongated brick shaped chevre that is coated with ash and has a decorative layer of ash running through the middle of the cheese. The paste is close textured, moist, fine and silky in the mouth, becoming velvety and denser as it matures. The grey wrinkled rind is a result of geotrichum mould, so it is delicate and sweet, unlike overpowering penicillium rind Brie-like cheeses. Flavours are cream and marshmallow with a citrusy tang. Pair a young Sofia with crisp, light wines and sparkling wines or rose. As it matures, try it with sweet whites like Sauternes or Moscato.

Sofia

Piper's Pyramide is a lactic curd chevre, modelled after the French Valencay and named after Judy's red-haired granddaughter Piper. After the cheese is unmolded, it is dried slightly and placed in a cave for further ripening of about two or three weeks. Creamy and dense, the cheese is dusted with a slight coating of paprika under the wrinkled, white rind. The texture of Piper's Pyramide is moist and velvety with hints of piquancy. Flavours are milky, bright refreshing, slightly sweet and buttery, with a musty edge. Pair a young Piper's Pyramide with crisp, light wines and sparkling wines or rose. As it matures, you could try it with sweet whites like sauternes or moscatos.

Piper's Pyramide

O’Banon is a goat’s milk cheese in the Capriole line, produced by Judy Schad in the United States. One of first few cheeses made on the farm in 1988, O’Banon is wrapped in chestnut leaves and soaked in Kentucky Woodford Reserve Bourbon. The tannin in the leaves combined with the bourbon imparts a fresh, light, citrusy and aromatic taste to the cheese. At the same time, the sweetness and delicate balance of goat’s milk is also pronouncedly clear.
The texture of O’Banon is moist, delicate and silky with an interior that is ivory white in colour. The pate where the cheese has come in contact with the leave tends to become brown. Vacuum packed when the leaves are slightly wet, the cheese is allowed to ripen under the leaves.

O'Banon

Old Kentucky Tomme is a semi-soft, raw goat's milk cheese from Indiana that lies somewhere between an American Jack and a Tomme du Savoie. This aged cheese is matured for 5-6 months before being sold in the market. It has a white-gray, bloomy rind that becomes crusty and darker with age. The paste is creamy, buttery with brie-like translucent texture.Flavours are buttery, rich and smooth with mushroomy and goaty overtones. It is a lovely melting cheese and pairs well with savoury elements, grilled apples and ginger preserves and on cheese trays. Accompany a young Old Kentucky Tomme with soft red wines whilst the older ones with chardonnay or sauternes.

Old Kentucky Tomme

Aged just ten days, the Cannonball is by far our most well known, best loved cheese—and for good reason. This expressive little sphere packs a punch! Beneath her wrinkly exterior lies a complexity not often found in such a young cheese.

As Liz Thorpe says in her book The Cheese Chronicles, “It was truly the most delicious thing I had ever eaten... and it was the cheese that resurrected all the reasons why I’d become interested in cheese in the first place.”  The Wabash Cannonball has won countless awards, including an America Cheese Society Best in Show!

Wabash Cannonball

The newest flower in the Capriole garden!  At Capriole, our cheeses have always been personal reflections of who we are, where we come from, and what we love. Flora is named for our founder’s grandmother, a country cook and gardener who made cheeses from the milk of a neighbor’s dairy cows—but the name also reflects the unique culture cocktail that defines this cheese. 

A delicate, bloomy-rinded round, it is grassy and light as a marshmallow when young. As it ages, its flavors intensify; the texture becomes more dense and creamy, its cream line and ashed rind more pronounced. A perfect 6oz. retail size, it is ripened for 7-10 days and still lovely 3-4 weeks from the code date.

Flora

Mont St. Francis was named for a nearby Franciscan retreat and was first made in 1994 when there were few American washed-rind cheeses. Cheeses like the rustic, stinky Mont originated in monasteries across Europe and were traditionally washed in brine or beer.

We finish ours in Russian Imperial Stout to enrich its funky, pungent flavor with a sweet, smoky finish. We’re “texture-proud” at Capriole, and the semi-firm, extra fine texture of this cheese is perfectly matched to its hearty flavor and beefy nose.  “I know “ said one cheesemonger, that if monastery cheeses “were anywhere near as good as this musky, barnyardy Mont St. Francis, it might be enough to tempt me toward the monastic life.”

Mont St. Francis

Crocodile Tear is a cone shaped teardrop cheese hand moulded from pasteurized goat's milk. It has a white, bloomy rind that is dusted with paprika and left to ripen for about three weeks. As it matures, the 3 oz. creamy droplet becomes firmer and more pungent. It is best eaten when young, about 10-15 days.

Capriole Goat Cheese

Julianna

Sofia

Piper's Pyramide

O'Banon

Old Kentucky Tomme

Wabash Cannonball

Flora

Mont St. Francis

Crocodile Tear

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