We make fresh, ripened, & aged chevres by hand, right here, using only the milk from our own herd . While tha's the "official" definition of farmstead, what it really means is that the land, the animals, & the cheese own us. Fortune - or the lack of it - has given us a demanding gift, a sense of who we are in relation to the land & the wildness around us, a huge respect for the animals who give us so much, & for the demanding craft of cheese making. We're not real interested here in romance. Catch phrases like "sustainable", "natural", "value-added", "humane animal management", "free-farmed", "terroir" and "artisan" are not marketing tools for us. They're what we live each day because they work.
Since 1988 we've made fresh, ripened, & aged goat cheese on our family farm by hand, using only the milk of our herd. We maintain a "closed" herd and are 'girls' are raised on local hay, limited grain, and year round access to woodland browse. Since our animals are not easily replaced, this minimizes health and vet care. Over 25% of our milking herd is 8-10 years old! Our cheeses have consistently won awards, among them a prestigious Best-of-Show from the American Cheese Society.
On-the-Farm store at Capriole year round 9am-3pm Monday-Friday. 9am-noon Saturdays.
Bloomington Winter Market, Indoors at Harmony School, Bloomington Indiana, Saturdays 9-12 late January to April
Bloomington Farmers Market, Showers Plaza, Bloomington Indiana, Saturdays 7-1, April-October
Bardstown Road Farmers Market, Louisville KY, Saturdays 8am-12pm, April-December
Broad Ripple Farmers Market, Broad Ripple High School,Indianapolis IN, Saturdays 8-12 am, May-September
Carmel Farm Market, Carmel IN Saturdays, 8am-11:30 May-September
Indianapolis City Market, Downtown, Wednesday 9-12, May-October
Chicago Green City Market, Lincoln Park, Chicago IL Every other Wednesday, Mid May-October; Winter Market at Peggy Noteabart , Saturdays 8-1pm, 1st 3 weeks in November & December
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