Capriole

On a gray winter day in 1976, Larry and Judy Schad, along with their three children, arrived at a southern Indiana hill farm that had been abandoned. Over the next three years, they restored historic cabins and began raising goats. By the mid-1980s, Judy was making goat cheese in the farm kitchen, and in 1988, they built a commercial dairy. By 1990, they expanded the herd and built a small creamery on the farm. Over the years, the demand for their cheeses grew nationally, and by 2012, they sold their herd to local farmers to focus solely on cheesemaking. Today, their operation includes a team of passionate cheesemakers and employees, as well as their grandchildren.

The farm emphasizes a deep respect for the land, the animals, and the craft of cheesemaking. They live by principles that include humane animal management and artisan methods, not as marketing tools but as daily practices that work. The cheese is made by hand, ladling 400-gallon vats of cheese curd, maintaining a connection to traditional methods.

Capriole's cheeses can be found at local cheese shops, restaurants, and markets around the country. They also offer online ordering. The farm's story includes moments of family history, restoration, and a commitment to quality cheesemaking. Social media engagement is encouraged to spread the word about their products.