Chèvre For The Season

Fresh chèvre takes advantage of spring produce

Chèvre For The Season

When people think about seasonal eating, fruits and vegetables are the first foods that spring to mind. There’s a world of difference between the plump ripe tomato plucked from the vine in July and the pale anemic import offered at the supermarket in the depths of winter. There are other produce changes in flavor and texture throughout the growing season — consider the new potatoes of early summer and their heftier autumn cousins, or compare the tender leaves of young kale to its robust, more mature version.
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Vive La France!

Traditional French Goat Cheeses Meet Their Match With Unique Condiments

Vive La France!

Great pairings begin with great cheese. Great cheese sings, in both hushed and booming notes, enchanting us with its aesthetic, texture and flavor. A condiment plays a supporting role — it can help reveal what is already there, enhancing or adorning an existing characteristic. Occasionally a pairing makes something new and different, a third taste — a flavor that isn’t the cheese and isn’t the condiment but what emerges from the union of the two.

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Whey To Go, Capriole

After a clumsy start, cheesemaker Judy Schad hits her stride

Whey To Go, Capriole

Unless you’re a professional rally racer, the crushed gravel road leading to Capriole Goat Cheeses forces you to drive at about 10 mph. The unusually harsh winter of 2014 pocked the soft road with holes, which are now brimming with grey water from recent rains. A dense stand of trees concealing Judy Schad’s award-winning cheese operation leaves one guessing around which corner it’ll appear.

“We thought it would be neat to get away from the city when we bought this place,” says Schad, who moved to Greenville, Ind., four decades ago. “What were we thinking, right? We’re so close to Louisville, KY., but you would think we lived in no-man’s-land.”

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