Sofia

Producer/Affineur: Capriole
Origin: Greenville, Indiana
Milk Type: Goat
Milk Treatment: Pasteurized
Texture: Soft
Style: Soft Ripened
Rind Type: Geotrichum Candidum
Rennet: Traditional
Mouthfeel: Rich, Dense, Creamy
Flavor: Cream, Tangy, Rich

Back in 1976, Judy Schad and her husband left the suburbs and moved out to a small farm in Southern Indiana with their three children to raise their family sustainably. Judy fell in love with her affectionate goats, and unknowingly became a pioneer of the American cheese movement when she taught herself how to transform her goats’ milk into chèvre. Today her 400 head strong herd of Alpine, Nubian, and Saanen goats produce some of the most beloved goat cheese in the Nation! Their bright and clean characteristics are highly attributed to a 17hr lactic fermentation that is gently hand-ladled.

With a dusting of ash on the wrinkly rind, and two thin lines of ash running through the bright white paste, Sofia is a showstopper on a plate. Capriole says this cheese is the result of their "love affair with Loire Valley cheeses," and you can taste exactly what they mean by that. It's dense, but still super silky and creamy. Rich, but still bright and tangy. It's Capriole's most popular cheese for good reason.