Goat cheese? Yes, please!
Capriole Farmstead is the last dairy in Floyd County. It was also one of the first farms in the country to begin crafting goat cheese.
Goat cheese, or chevre, dates back to 8000 B.C. but wasn't produced in the United States until the 1980s. Around that time, Judy Schad's family purchased their first goat.
"We really wanted to do something unique, and everybody thought we were crazy," says Schad. "If people don't think you're crazy then it's probably not a great idea."
Schad is considered a pioneer in the field, but it all started with serendipity. Milk from their growing herd was crowding her kitchen so, the experimenting began. "Cheesemaking, for me, was just an extension of my kitchen," says Schad. "We had 15 goats and all that milk. What do you do with it? You make cheese."
Capriole's goat cheeses can take anywhere from a couple of days to six months to mature, depending on the variety which include surface ripened, aged, and specialty cheeses. Schad's personal favorites are "strong and smelly" wash-rind cheeses such as their Mont St. Francis (which won a gold medal at an international cheese competition in Italy).
Capriole's award-winning goat cheese can be paired with a wide selection of spring produce. Look for it at several locations in Southern Indiana locations including Bloomingfoods in Bloomington and online at http://www.capriolegoatcheese.com/Home.aspx.
Springtime Asparagus and Goat Cheese
* 2 1/2 lbs. asparagus, rinsed, trimmed
* 4 bunches scallions, rinsed with ends and tops trimmed
* 4 Tbsp. butter
* Salt, pepper to taste
* 4 oz. log fresh goat cheese
In a large iron skillet, heat butter until it foams and turns golden. Lay asparagus and scallions in skillet and shake to coat with butter. Cover and cook over medium heat for about 5 min, turning occasionally. Crumble with fresh goat cheese, salt and pepper to taste and serve.
Recipe courtesy of Judy Schad.