Judy Schad is a Rock Star

Indiana has a handful of Local Foods Rock Stars. They are literally a handful because they can be counted on the fingers of one hand and you can have a finger or two to spare. Judy Schad of Capriole Farms is one of them. What qualifies someone as a Local Foods Rock Star? Someone who is producing foods of unparalleled quality and distinction and recognized by great chefs and discriminating consumers.

Judy Schad's Capriole Farms goat cheeses fits that description. Chef J. Joho of Chicago's award-winning Everest Restaurant could choose any chevre for his menu but he turns to Judy. Foodie Bibles like Saveur repeatedly heap on the praises.

The latest publication to profile Capriole is the April issue of Midwest Living (article not available online - pick up a copy at your local newsstand). The piece does a great job of capturing the cheesemaker and her craft. Judy explains why her cheese is so special.

"What limestone does for Kentucky bourbon, it also does for my goat milk. The limestone base makes for sweet grasses, alfalfa and clover - and more flavorful cheese."

Indiana needs more local foods rock stars like Judy - people who figure out Indiana's unique natural and cultural assets - our soil composition, our climate, our heritage - and use those assets to do something better than anyone else.   

Comments

[Zev]

Judy sells her Capriole Farms cheese at the Broadripple Farmers Market. Every now and then, when I'm there, I splurge and bring home one of her cheeses. It's definitely worth it.