Judy Schad is among a handful of cheesemakers in the US that was at the forefront of the farmstead cheese revolution and contributed greatly to helping shape the future of the movement.
Judy has been making cheese since 1976, when she and her husband moved with their three young children from the suburbs to a hill farm in southern Indiana. They sought a sustainable lifestyle, a milk cow, and lots of gardens. When they ran the title on their new farm they discovered that it had belonged to Judy's husband's great, great grandfather in the 1870s. Over the years, the suburbs have followed them and they are now the last working dairy in the county.
Judy wanted to build a working model that others could follow, but since there were no guidelines for commercial goat dairying, they based their model, through trial and error, on an older, more traditional dairy, centered on herd health, longevity, productivity and on animals who are born, live, and die on the same farm. Judy's goats comprise of Alpine, Saanen and Nubian breeds.
Judy produces about a dozen different goat's milk cheeses across a wide spectrum of styles.
Capriole's Bourbon Chocolate Hearts are made from fresh goat cheese blended with melted Callebaut chocolate, toasted pecans, and raisins soaked in Woodford Reserve Bourbon - as well as liberal additions of extra spirits.
Somewhat unusual and in some ways more of a dessert, the resulting cheese is a subtle balance of sweet and tangy flavors that are not cloying or dense but definitely alcoholic.
Bourbon Chocolate Hearts pair beautifully with nut breads, dried fruits, and fortified wines or bourbon.