07/23/2026
Cheese of the week - in store and on our tasting: the Julianna from Capriole Goat Cheese !
In 1976 Larry and Judy Schad went to reclaim the burned out farm their great great great grandparents had built in the rocky hills of Southern Indiana in 1850. Unsuitable for crops, but great for grazing animals, they spent many years restoring the farm and building a herd of goats. By the mid ’80s they had more than 50 goats on the property and were swimming in milk: canning/ preserving/ and making so much goat cheese at home that they figured the next best step was to build their own commercial creamery.
In the absence of any farmer’s markets, any market for southern cheese, and in a time when (as they say) ‘local was anything but cool,’ their company Capriole was making world class cheese from their growing herd’s milk in the ‘90s with a little inspiration from their friends who happened to be some of the pioneering names in goat cheese in California: Jennifer Bice of Redwood Hill and Mary Keehn of Cypress Grove. Today they are recognized as one of the finest makers of Goat Cheese in America and the world, and Indiana is firmly on the map of exciting cheesemaking locations where many producers (in no small part due to Capriole) focus on real, complex, old-world style cheeses.
Julianna is named after an intern from Hungary Julianna Sedli, who first made this cheese as an experimental variation of Kentucky Tomme. It’s buttery and salty with bright flavors like Kentucky Tomme, but is firmer and nuttier like a Tomme de Savoie. Aged between 4-8 months and covered in Herbes de Provence, calendula petals, and safflower petals, this is a truly unique cheese with a very unique flora on the rind. The flowers are very noticeable, very beautiful, and add their own texture: but that texture and their flavor work brilliantly to amplify this cheese.
Stop in soon to grab and taste!
