Specialty Cheeses

The first new cheese created by Capriole in 25 years, Flora, is 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 Pyramid. 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.