This interview is part of culture’s 2026 Hot List. Click here to learn more about our selection process and to see the latest Hot List class.
Sam Schad
President, Capriole
Indiana
Sam Schad grew up surrounded by cheese, but it took time for him to see it as his own path. As the grandson of Capriole founder Judy Schad, he was immersed in the rhythms of farm and creamery life from an early age, yet only stepped into the business professionally in 2019.
As Capriole current president, Schad represents the next generation of leadership at one of America’s most respected farmstead creameries. After unknowingly repurchasing the Schad family’s original 1850s plot of land 125 years later, the farm became a lasting connection to their history, inspiring cheeses that honor the family, the land, and the stories rooted there. He continues to honor the same values that built the company: a commitment to quality and an understanding that great cheese is the result of strong relationships—from pasture to production.
Did you always know you’d end up in cheese?
It’s funny—when I look back, the farm and the cheese were always such a big part of my life, but I never really saw it as a serious career option until I started working part-time for the company in 2019.
That’s when it really clicked.
What’s the biggest lesson you’ve learned navigating this industry?
People matter, quality matters, relationships matter.
Cheesemaking can be isolating. It’s hard to step away from the farm, and even harder to spend time with other producers. That’s why building relationships and leaning on other cheesemakers for knowledge and insight is so important.
What cheese changed your life?
Honestly, one of our own—Mont St. Francis. It’s one of my earliest memories, eating that cheese. I’m still chasing the perfect bite.
What advice would you give to young cheesemakers?
Use everything as an opportunity to learn something, whether it’s good or bad.
What’s the biggest challenge facing cheesemakers in the US right now?
Rising costs, and the value consumers place on artisan products. It’s a constant balance.
Who inspires you most?
My grandmother, Judy. She’s a pioneer in the industry. Her appreciation for the animals, the farm, and the products she created is world-class.
If you weren’t in cheese, what would you be doing?
When I was a kid, I wanted to be a marine biologist.
Do you have a favorite cheese in Capriole’s lineup?
That’s like picking a favorite child—it changes week to week.
Right now, I’d say Flora. It’s an ash-ripened Geotrichum cheese that’s really impressing me lately.
What do you do in your spare time?
In the warmer months, I spend a lot of time in the yard or garden. In the colder months, it’s sports and anime. And I love taking walks with my wife and our dogs.
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