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Capriole, Inc

Capriole, Inc

10329 New Cut Rd Greenville, Indiana 47124
Phone: (812) 923-9408
Email: cheese@capriolegoatcheese.com
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About Capriole, Inc

In the mid-1970s, the Schads purchased an 80-acre farm in Greenville. The family’s move took place toward the end of the “back to the land” movement, and Schad liked the idea of raising useful animals. “Like all crazy city people who come to the country, I had one of everything,” she recalls. The family’s first goat was “so awful I don’t know why we ever got the second one,” Schad says. However, after seeing the goats on display at the Indiana State Fair, the Schads purchased one as a 4-H project for Matthew. The second goat ultimately became one of the farm’s herd mothers. In an effort to use the milk, Schad took a cheesemaking class and began making fresh cheese in her kitchen. At first, she didn’t have the right equipment, so it “wasn’t very good,” she admits. After tasting some exceptional cheese from Massachusetts, however, she became convinced that goat’s milk was meant to be made into cheese. Around 1985, the Schads took the plunge and purchased some small-batch cheesemaking equipment. Several years later, they leased a space at Huber’s winery in Borden and began making tiny amounts of cheese there. After just two years, their production had outgrown the facility, so the family built a cheese plant at Capriole Farms. Although the plant is very small, they produce a lot of cheese, Schad says. By late 2012, Capriole’s herd had grown to around 500 animals. After running out of space for expansion, Schad made the difficult decision to sell her goats and concentrate on cheesemaking. She talked to a number of potential purchasers and found her match in Goshen-based dairy farmers Tim and Karmen Clark. While the bulk of the herd now resides at Tuckhill Farms, Schad still keeps about 15 of her “retired girls” at Capriole Farms. Combining the Capriole herd with the animals already owned by the Clarks caused some initial growing pains. However, milk production has remained consistent. Chris Osborne, Capriole’s plant manager, hopes for a substantial increase by late 2014. With its cheese currently being distributed across the U.S., Capriole needs all the milk it can get. The team, which consists of Schad, Osborne and four other workers, uses upwards of 1,200 gallons of milk to produce about 1,200 to 1,500 pounds of cheese every five days. “We’re busy,” Osborne says. “We’re selling out pretty much on a weekly basis.” What makes Capriole cheese stand out from the crowd? Schad feels the quality of the milk used plays a key role. Beyond that, “It really is about the craft,” she says. “We try to become the best at what we do.” Osborne believes the care and hard work that go into the cheese make a difference. “We put a lot of love in it,” he says.

Capriole, Inc Made in Indiana