Sid Wainer partners with Capriole Goat Cheese

 

We are trilled to announce that we have partnered with Capriole Goat Cheese as the latest addition to our line of farmstead cheeses.

Judy Schad, owner of Capriole Inc., has been making farmstead goat’s milk cheeses for over 30 years.  On a farm located in Greenville, Indiana, Judy has been managing a herd of over 500 goats, creating some of the most award winning goat cheeses in the history of American artisan cheeses. The cheeses that the team at Capriole Inc. creates are known as some of the first progressive surface ripened cheese in the United States. The accolades really began for Capriole Inc. in 1995 when Wabash Cannonball was named the “Best of Show” in the American Cheese Society Awards that year. Their cheeses have been showered in awards ever since. 

Scroll down for three exclusive recipes featuring Capriole's Wabash Cannonball, Julianna, and O'Bannon.

 
 

Summer Squash & Corn Salad

 

Ingredients


For Salad:
4 Zucchini or Summer Squash / shaved
2 ears Sweet Corn / Grilled
(1) 16 oz jar Jansal Valley® Pitted Mediterranean Olives / drained
½ C Jansal Valley® Raw Shelled Sunflower Seeds / toasted
1 Capriole Wabash Cannonball / crumbled
¼ C Jansal Valley 1st Pick® Micro Bull’s Blood Beets

For Dressing:
¼ C Domaine de Provence® Tarragon Vinegar
1 T Dijon Mustard
1 T Honey
¼ C Extra Virgin Olive Oil
1 T Fresh Tarragon / chopped
Salt & Pepper / to taste

 

Method


Prepare vegetables as directed. Gently toss together in a mixing bowl and set aside. 
In a blender, pulse vinegar, mustard, and honey together. With the blender running, slowly drizzle in the olive oil to create an emulsion. Lastly, add in the chopped tarragon and blend only to combine. Adjust seasoning with salt & pepper. 
To serve, drizzle the dressing over the zucchini mixture, and transfer to a serving bowl. Garnish the bowl with extra sunflower seeds, crumbled Wabash Cannonball, and bull’s blood. 
Serve chilled or at room temperature. 

 

 
 

Brûléed O’Banon & Stone Fruit

 

Ingredients


4 large Stone Fruit (peaches, plums, nectarines) / halved / pitted
1 T White Wine Vinegar
1 T Canola Oil
1 t Kosher Salt
½ C Jansal Valley® Whiskey Smoked Sugar
1 Capriole O’Banon / room temperature
¼ C Heavy Cream / room temperature
½ C Jansal Valley® Roasted Shelled Pistachios

 
 

Method


Preheat broiler on “low”. Line a baking sheet with tin foil and grease with canola oil.
In a mixing bowl, combine prepared fruit, vinegar, oil, salt, and sugar. Toss to coat the fruit. Place the fruit on the baking sheet, cut side up. Drizzle the remaining syrup onto the fruit.
Broil the fruit for 4-5 minutes to lightly brown the top and create a thin layer of candied sugar. Meanwhile, in a stand mixer, whip together the cheese and cream until light and airy. 
Once the fruit is lightly browned, remove from the broiler. Spoon about 1 tablespoon of the cheese mixture onto each piece of fruit. Return to the broiler, and broil until the cheese starts to melt and lightly brown.
To serve, place the fruit on a serving tray & sprinkle with the roasted pistachios. Enjoy warm or at room temperature. 

 

Local Shiitake & Goat Cheese Crostini

 

Ingredients


1 loaf Crusty Bread / ¼” slices
Extra Virgin Olive Oil / as needed
1lb Local Shiitake Mushrooms / stemmed / sliced
3 Shallots / thin sliced
1 Capriole Julianna  / thin sliced
2-3 T Fondo di Trebbiano® 8 year aged Balsamic
2-3 T Jansal Valley® Beekeeper Honey
Salt & Pepper / to taste

 
 

Method


Preheat oven to 400° F. Line and grease a sheet pan.
Lay the bread in a single layer on the sheet pan and drizzle with olive oil. Sprinkle with salt and pepper, then lightly toast, approx. 8-10 minutes. 
Roast the sliced shallots in a dry sauté pan over medium-high heat, just to slightly char. Remove and set aside.
Sauté the sliced mushrooms in a bit of olive oil over medium-high heat until tender, approx. 5-10 minutes. Deglaze the pan with a splash of water and honey, and season with salt and pepper. Remove from heat and set aside.
To build the crostini, place a thin slice of cheese onto each piece of toast. Then layer some mushroom slices, another piece of cheese, and a charred shallot on top.  Return the sheet pan to the oven, just to melt and slightly brown the cheese. 
To serve, transfer the crostini to a serving platter and drizzle with balsamic and honey. Serve warm or at room temperature. 

 

 

To place an order for Capriole cheeses through Sid Wainer & Son, please contact your sales representative (800) 423-8333

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