Capriole makes some of the best goat cheeses in the US – and possibly on Earth – and Sofia is yet another one of these fantastic chevres. It is a hand-ladled soft-ripened brick with a soft, flaky texture and layers of vegetable ash marbled through its center a well as on its geotrichum rind. Aged just a week before being sent out, about as fresh as it gets! Maybe one of the most perfect cheeses out there. Sofia is a lightly-aged brick of chevre that is beautifully layered with ash. It develops a velvety texture as it ripens under its geotrichum rind, and offers delicate, slightly sweet flavors of cream and marshmallow. Sofia is remarkable in that it’s both mild and full of flavor. Milky, fresh testing, and smooth, it has no trace of the chalky or gummy quality common you often find in mass-produced goat cheese.
Sofia is the perfect topping for mixed greens—go ahead and plunk a slice on a salad of arugula, mizuna, and other lettuces dressed with a simple vinaigrette. Smear some on a hunk of good bread. Have a bit with a sip or two of Sauvignon Blanc. Don’t heat Sofia! It’s best eaten at room temperature and paired with fresh, light flavors. This cheese will hold its own all by itself.
How Sofia is Made
Capriole is located in the lush, rolling hills of Indiana, just over the Ohio River from Louisville, Kentucky. When Judy Schad and her husband Larry bought their property in 1976, they discovered that it had once belonged to Larry’s great-great-grandfather. To honor family tradition, they decided to build their new log cabin right over the foundation of the old house. First populating their family farm with lots of different animals, they soon fell in love with their mischievous goats. Now they have a healthy herd of 400 Alpine, Saanen, and Nubian goats that provide milk for their handmade goat cheeses. Recently, they sold the herd to a neighboring farm to focus entirely on the cheesemaking side of the business. Sofia is hand ladled into barquette molds and marbled with ash.