Located on 80 acres nestled in the rolling hills of Greenville, Indiana lays one of our favorite hidden gems. Capriole Farms is home to a herd of 500 goats, one lovable and adorable Corgi named Whitney and marvelous cheese maker Judy Schad. If you are not yet familiar with Capriole Farms Goat Cheese, let us be the first (but certainly not the last!) to sing their praise.
Judy and her family bought their farm in 1976 with the dream of living a more sustainable lifestyle. It was a 4-H project with her oldest son that led to their first goat, Banda, who would become the foundation for their herd. More than 20 years later, Judy and her ever growing herd have won countless awards not only across the United States, but also many at the International level as well.
Since spring has sprung, what better way to celebrate all of the flavors of the season than with fresh cheeses! Goat cheese is wonderful paired with the crisp acidity of our Vidal Blanc Sparkling wine or Sauvignon Blanc, the fresh berry flavors of Shiraz or the delicate sweetness of Riesling.
Visit us in the month of April, and receive 25% off any of our Capriole Farms selections. We carry a variety of options perfect for your next picnic at the winery, cheese plate at home or to top crisp salads the next time you have guests over. Our management team had the opportunity not so long ago to visit the farm, learn about the cheese and enjoy a wonderful lunch prepared by Judy herself! This recipe for Pecan Crusted Goat Salad with Raspberry Dressing (below) is one she shared with us along with some of our favorite Oliver wines.
Pecan Crusted Goat Cheese Salad with Raspberry Dressing
Red or black raspberries work beautifully in this recipe. Serves 4
Raspberry-Poppy Seed dressing:
- 1-1/2 cups fresh raspberries
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 2 Tbsp. minced red onion
- 1 tsp. french mustard
- 1/2 teaspoon salt
- 1/2 tsp. lemon juice
- 1 cup olive oil
- 1 Tbsp. poppy seeds
- 2 rounds of 5oz. Capriole fresh goat cheese
- 1 large egg
- 1 Tbsp. water
- 1/2 cup all purpose flour
- 1/2 cup finely chopped pecans
- 2 tsp. butter, melted
- 6 ounces mesclun mix (about 8 cups lightly packed)
Blend all the dressing ingredients, except ½ cup raspberries, the oil, and poppy seeds, in a food processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F. With dental floss split each round of cheese into 2 halves about ½ “ thick. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place pecans in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in pecans to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter, and sprinkle with salt and pepper. Bake until the pecans are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing. Garnish each plate with the remaining ½ cup raspberries.