Capriole Goat Cheese

In 1976, a family moved from the suburbs to a hill farm in southern Indiana, discovering it had historical ties to their ancestors. Over the years, they transitioned from a simple lifestyle with a milk cow and gardens to becoming the last working dairy in their county. By the mid-1980s, they began making goat cheese commercially, eventually building a small creamery on the farm. Despite challenges, they expanded their herd to over 500 animals and gained national recognition for their cheeses. In 2012, they sold their herd to focus solely on cheesemaking, maintaining a legacy of quality and consistency.

The farm's practices are rooted in traditional dairy methods, emphasizing herd health, longevity, and productivity. Animals are born, live, and die on the farm. The goats are browsed in rotating woodland paddocks, and much of their hay is raised on the farm. Cheesemaking is done by hand, with careful observation and a focus on taste, ensuring that each batch meets high standards.

Visitors are encouraged to call ahead due to varying hours. The farm's cheeses, such as the Tea Rose chevre, are available at local cheese shops, restaurants, and markets nationwide. The farm's story is one of family, tradition, and a deep connection to the land, now carried on by a dedicated team of cheesemakers and the founders' grandchildren.