PASTEURIZED – ANIMAL RENNET – ANIMAL RENNET – AGE: 3 DAYS – GOAT MILK – BY CAPRIOLE, INC. – UNITED STATES
Choose your chèvre adventure with Capriole’s Fromage a Trois. Three distinct layers of high-quality fresh goat cheese—plain, basil, and sundried tomato—make every slice eat like Neapolitan ice cream, cheese-ified. The bright tang of the cheese blends beautifully with the fresh, summery flavors, all coated in herbaceous parsley. Serve a striped slice, and let your guests mix and match their way to endless bites with Schaller & Weber Tomato Basil Spread, Three Little Figs French Onion Confit, and mini toasts.
More about Capriole Fromage A Trois
Fromage a Trois was inspired by a cheese friendship—specifically the one between Capriole founder Judy Schad, her husband Larry, and Mary Keehn of Cypress Grove.
On a trip to the Clark Art Insitute in Williamstown, Massachusetts, they came across the painting “Nymphs & Satyr,” which now adorns this cheese’s label.
Layers of plain chèvre bookend two colorful stripes flavored with sundried tomato and basil, all coated in parsley.
Fresh chèvre is unaged and rindless, retaining the bright, tangy flavor of pure goat’s milk.
“Chèvre” is French for “goat,” but is also commonly understood to be a blanket term for goat cheese.
Goat’s milk has around the same fat content as cow’s milk, but because of a difference in fat structure, goat cheese often feels lighter on the palate.
About the maker
Capriole, founded by pioneering American cheesemaker Judy Schad, is known for award-winning, hand-ladled goat cheeses.
Judy and her family moved to their 80-acre Indiana farm in 1976. The farm originally belonged to her husband’s family in 1850.
She and her family worked to restore the farm, and after a few years, she began making cheese for friends using excess goat’s milk from the animals on the land.
In 1988, they built a commercial dairy and began making cheese full-time. By 1990, they had expanded their goat herd and built a creamery on the farm.
In 2012, Capriole made the decision to sell their herd in order to devote more time to cheesemaking.
Today, they source their milk from two local farms—one of which owns their former herd—allowing them to support local farms while ensuring a reliable supply of quality milk.
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