Flora by Capriole Cheese

We introduced Capriole’s newest cheese in the summer of last year,
and figured this was a good time to revisit. Some of you may carry it now, but
others may have forgotten about it or not even noticed its launch. We’ve always
felt that Capriole makes some of the best soft ripened goat cheeses in the US,
and Flora stands up to expectations. If you are interested in receiving a
sample on your next outgoing order, you can reply directly to this email and we
will get it done!

The first new cheese created by Capriole in 25 years, Flora, is a
based on the French Selles-sur-Cher-style goat cheese, and adapted to southern
Indiana’s terroir. Fresh rounds are dusted in ash, regulating the pH, and
facilitating the wrinkly growth of its Geotrichum candidum rind. Flora
comes pre-wrapped in parchment paper, allowing for an easy addition to a cheese
case or as a grab-and-go item.

The creation of Flora was encouraged by a request for Capriole to
offer a cheese sized somewhere between the 3-ounce Wabash Cannonball and the
10-ounce Piper’s Pyramide. Their newest cheese weighs in at 6 ounces each, and
holds up well over time. Flora is the namesake of Judy Schad’s grandmother, and
pays homage to Ms. Flora Hemmer’s homestead skills of making cottage cheese and
butter from a neighbor’s cow’s milk supply.

At its core, Flora has the density of damp clay, melting into the
ooze of the layer directly under its skin. Initially, the aroma is that of
earth and cellar. Exploring its paste, Flora’s flavor is bright, tangy and
briny with a bit of barnyard and minerality on the finish.