Capriole Fromage A Trois
- Pasteurized
- Animal Rennet
- Age: 3 Days
- Goat Milk
- by Capriole, Inc.
- United States
- ApproachableAdventurous
- SoftHard
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.
“It’s three cheeses in one, what more could you ask for?! The 90s are back with the pairing of sundried tomato, basil, and goat cheese, and I’m here for it. This on a hot day with a bottle of wine? Nothing better.”
- 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.
- 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.
While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
