Back in 1976, Judy Schad and her husband left the suburbs and moved out to a small farm in Southern Indiana with their three children to raise their family sustainably. Judy fell in love with her affectionate goats, and unknowingly became a pioneer of the American cheese movement when she taught herself how to transform her goats’ milk into chèvre. Since then, all of Capriole’s cheeses have had uniquely bright, clean, and silky characteristics that are attributed to a 17 hour lactic fermentation and gentle hand-ladling.