Chicago Chefs Celebrate Capriole Goat Cheese and Founder Judy Schad’s Legacy with Delicious Recipes


Pictured from left to right top row: Greg Wade (Publican Quality Bread), Paul Kahan (The Publican/One Off Hospitality Group), Craig Harzewski (Pastry Chef at Brindille), and Sarah Stegner (Praire Grass Cafe). Bottom row: Piper Schad (Brand Strategist, Capriole), Judy Schad (Founder, Capriole) Carrie Nahabedian (Brindille). Photo Credit: Grant Kessler.

Judy Schad is a pioneer in the world of American artisanal cheese movement, particularly renowned for her work with Capriole Goat Cheese. Her passion for research and dedication to quality make her a legend in the industry.

“The Best of the Midwest Market in Chicago in 1988 was the real beginning for us,” said Schad. “It was inspired by an incredible network of women in food who have become not just customers but friends for life. That and the Green City Market were the watermark for why we do what we do. It was inspiring to reconnect with Chicago and this remarkable group of chefs.”

Judy has taken on her her grandson Sam Schad, as general manager, and her granddaughter, Piper Schad, marketing and branding, making it a full-circle as a generational business.

As a true testament to her chef relationships, these five Chicago area notable chefs have provided delicious recipes using Capriole Goat Cheeses: Greg Wade (Publican Quality Bread), Paul Kahan (The Publican/One Off Hospitality Group), Craig Harzewski (Pastry Chef at Brindille), Sarah Stegner (Prairie Grass Cafe), and Carrie Nahabedian (Brindille).


Chef Paul Kahan ( The Publican/ One Off Hospitality Group)

Goat Cheese en Carrozza Paul Kahan

Goat Cheese en Carrozza (with garlic scape pesto and preserved tomato vinaigrette)
These garlicky, crunchy goat cheese sandwiches are served with a chunky tomato vinaigrette for dipping or spooning over as you eat!

3 eggs
Kosher salt and black pepper
2 cups panko bread crumbs
8 slices pan de mie or brioche, crusts cut off carefully to form a 3.5” x 3.5” sandwich
¾ pound Capriole goat cheese
¼ pound low moisture mozzarella grated coarse on a box grater
Olive oil for frying
2 Tbsp. Pesto (garlic scape pesto recipe follows) or use good quality store bought.

Preserved tomato vinaigrette (recipe follows)

First, prepare pesto and tomato vinaigrette.
Next, beat the eggs in a shallow bowl and season with salt and pepper.
In a second bowl, add the breadcrumbs and season with salt and pepper as well. Combine the goat cheese and grated mozzarella. Mix well.
Next, smear 4 bread slices with thin layer of pesto.
Smear the other four slices with a nice layer of goat cheese no more than ¼ inch thick. Form a sandwich with one slice of each. Press down gently to avoid the fillings from squeezing out. 
Next carefully dip each sandwich, both sides and the edges, in the egg, followed by the breadcrumbs. Place dipped sandwiches on a plate and refrigerate for at least a half hour, but no longer than 3 hours.
Finally, heat a ¼ inch of olive oil in a medium skillet. Oil is ready when a few crumbs thrown in bubble gently. Fry sandwiches, turning once until each side and edges are golden brown. Let cool on paper towels for a few minutes, slice in half and serve with tomato vinaigrette on the side.

Preserved tomato vinaigrette
The star of this recipe is Italian semi dried cherry tomatoes in olive oil. A great condiment to keep in your fridge to add a blast of flavor to just about anything…2 Tbsp. semi dried cherry tomatoes, halved
½ cup oil from jar, or extra virgin olive oil
1½ Tbsp. white balsamic
1 Tbsp. minced shallot
½ tsp. salt
Combine in jar with a tight-fitting lid and shake to combine.

Garlic scape pesto
A short seasonal offering from the farmers market, scapes when young make a terrific pesto.

1 cup scapes, sliced into chunks. Approx 10-12 scapes
¼ cup toasted pine nuts
½ cup extra virgin olive oil
¼ cup Parmesan cheese 
½ cup basil leaves
Juice of 1 lemon
First, place scapes in a food processor and pulse for 30 seconds.
Next, add pine nuts and olive oil and buzz for another 30 seconds. 
Finish with Parmesan cheese, basil and lemon juice and process until you reach desired consistency. I like it a bit coarse. Leftover pesto can be frozen.

Chef Sarah Stegner (Prairie Grass Cafe)

Capriole Goat Cheese Cakes with Marinated Beets & Pistachio-Citrus Sarah Stegner


Pistachio-Bread Crumb Crusted Capriole Goat Cheese Cake

¼ cup raw shelled finely chopped pistachios
¼ cup panko flakes
1⁄8 cup grated parmesan cheese
4 oz fresh Capriole goat cheese
¼ cup flour
2 eggs
2-4 Tbsp. olive oil


Split the goat cheese into two flat, round discs (about a half inch thick). Combine the pistachios, panko and parmesan together. Completely coat the cheesecakes in flour, then in egg, then in the bread crumb mixture.

In a small sauté pan over medium heat, add a generous amount of olive oil (2-4 Tbsp.) and cook the goat cheese cakes until golden brown on both sides (about 2 minutes per).

Marinated Beets

½ lb. mixed color baby beets
 ½ cup orange juice,
½ cup apple cider vinegar
½ cup honey
1 sprig fresh thyme
Pinch of sea salt and pinch of grain mustard

Remove the beet tops (reserve for other uses or discard). Boil the beets in salted water until tender. Allow to cool slightly and rub the skin off the beets. Tip: I often use an old dish towel to help. If they are cooked correctly the skin should come right off.
Mix the vinegar, honey and orange juice together. Add thyme and mustard. Add the beets. Let sit completely covered in the marinade. Refrigerate the beets and marinade for at least 2 hours.

Pistachio-Citrus Pesto

½ cup toasted, salted pistachios (cooked in olive oil)
½ handful of basil
½ handful of parsley
1 handful of spinach
1 clove peeled garlic
Olive oil, mild
Lemon zest from 1 lemon
Pinch of ramps (optional)
Pinch of mint (optional)

Add all ingredients to a blender (pistachios should not go on the bottom) and blend until slightly chunky.

Place goat cheese cake and the beets on a plate. Drizzle the pesto over everything. Serve and enjoy!

Chef Greg Wade (Publican Quality Breads)

  Summer Panzanella with Julianna Greg Wade

Summer Panzanella with Julianna
Yield: 4 servings

Sherry Vinaigrette
¼C olive oil
2T sherry vinegar
1T shallot, minced
1/2t salt
1/2t black pepper

For the vinaigrette
Mince the shallot. Combine all in a small bowl and whisk to combine. Reserve until ready to dress the salad.

1 loaf country bread
1/4C piquillo peppers
1/4C blueberries
1/4C preserved eggplant
1/2C Julianna goat che
ese from Capriole
¼ head radicchio

For the Panzanella

Preheat an oven to 350F. Cut the crust off the country bread, then cut the interior into ¾-inch cubes. Toss the bread in olive oil and toast in the oven for 12-15 minutes until golden and crisp. Remove from the oven and allow to cool before finishing the salad. Slice the piquillo peppers and preserved eggplant into ribbons. Preserved eggplant can be found at specialty Italian markets, but you can also choose to grill slices of eggplant until tender and then slice those into strips. Slice the radicchio in half, then remove the core. Cut the half in half again, giving you one quarter of a head, then slice that into quarter inch strips. Using a vegetable peeler, peel the cheese into nice long strips and add to the salad. Combine all ingredients and toss with the vinaigrette. Serve immediately, topping with more peeled cheese first.

Chef Carrie Nahabedian, Brindille

Tarte Tatin of Summer Peaches, Capriole Farm Goat Cheese, Carrie Nahabedian

Caramelized Onions and Fennel

Tarte Tatin of Summer Peaches, Capriole Farm Goat Cheese, Caramelized Onions and Fennel 
Makes 4 small Tartes 

2 Ripe Peaches
½lb Capriole Farm Fresh Goat Cheese (can substitute Flora or Julianna also)
1 Large Onion, Thinly Sliced & Caramelized
1 Bulb Fennel, Thinly Sliced and Caramelized
Thyme Leaves
1 Sheet Puff Dough
Sugar, Kosher Salt, Cracked Black Pepper, Olive Oil
Prepare Molds
Prepare 4 Three-Inch Tarte Pans by Spraying with Non-Stick Spray
Prepare Dry Caramel
Place ½ cup Granulated Sugar in Heavy Bottom Sauce Pan. 
Place Over Medium Heat Until Sugar Begins to Caramelize. 
Swirl To Redistribute and Incorporate the Caramelized Sugar with the Dry Sugar Until It Is Caramelized and Smooth. 
Pour Onto Tray Lined with Parchment Paper and Cool Completely. 
Break Into Pieces and Grind in Food Processor. 
Alternatively, You Can Pour the Rich Caramel Directly into the Tarte Pans. 
Sprinkle a Scant Tablespoon of the Dry Caramel on the Bottom of Each Pan. 

Caramelize Onions and Fennel Together in a Heavy Sauté Pan 
with Olive Oil and a Tablespoon of Butter. 
Sprinkle with Fresh Thyme Leaves. 
Cut Peaches into Thick Wedges and Place on the Caramel in a Circular Design
Top with the Goat Cheese. Then Add the Caramelized Fennel and Onions.
Lastly, Add the Puff Pastry Dough.

Prepare Puff Pastry
Pull the Chilled Puff Pastry from the Refrigerator, and with a 3½ inch Round 
Cookie Cutter, Biscuit Cutter or Ring Mold, Cut Out 4 Circles. 
Place the Puff Pastry circles on Top of the Tartes. 
The Puff Pastry Should not Hang Over the rim of the Tarte Pan. 
Bake at 375°F, Until Puff Pastry is Puffed and Golden, About 12-15 Minutes. 

Tartes May Be Made in advance and Refrigerated Until Needed. 
To Reheat, Place in Hot Oven for 5 Minutes.
To Serve, Invert the Tarte onto a Serving Dish. 
Top with a Beautiful Salad of Summer Greens, Radish and Flowers.

Chef Craig Harzewski (Brindille)

Sbrisolona Cake filled with Fresh Goat Cheese Craig Harzewski

Sbrisolona Cake filled with Fresh Goat Cheese
Sbrisolona Dough
Butter. 350g
Sugar. 300g
Almond Flour 300g
Fine Polenta 100g
Lemon Zest. 1 each
Egg Yolks. 4 each
Vanilla Extract. 10g
All-purpose Flour. 400g
Salt 10g

Begin by creaming together the butter, sugar, almond flour, polenta and lemon zest in a mixer fitted with the paddle attachment.  Add the yolks and vanilla.  Finally add the flour and salt.  Mix on low speed until it appears as a coarse crumb.  Reserve in the fridge until assembly.

Goat Cheese Filling

Fresh goat cheese. 500g

Egg yolks. 4 each

Sugar. 90g

Salt. 2g

Vanilla extract. 20g

Candied lemon finely chopped. 20g

Combine all ingredients in a bowl and mix well and homogenously.  Reserve in the refrigerator.

Grease a ten-to-twelve-inch tart pan or other oven safe baking dish.   Gently press half of the dough into the base and sides of the mold to create a quarter to half inch thick layer taking care not to press the dough too firmly.  Small openings are ok and will allow for a more delicate texture.  Spread the cheese evenly across the surface.  Carefully top the entire tart with the remaining dough, do not press it in, let it fall naturally and ensure the entire top is covered.  Bake in a 350-degree preheated oven until the dough is well browned and the cheese is set.  Remove from the oven and cool.  Dust liberally with confectioners’ sugar before serving.

About Judy Schad

Judy Schad. Photo credit: Capriole Goat Cheese

Judy Schadis a pioneer in the world of artisanal cheese-making, particularly renowned for her work with Capriole Goat Cheese. Her passion for research and dedication to quality make her a legend in the industry.

Judy began her journey in the early 1980s, when she and her husband Larry decided to try their hand at making goat cheese on their small farm in Indiana. *The property had been owned by Larry’s great, great, great grandparents since 1850. Inspired by the traditional methods used in Europe, they embarked on a quest to learn everything they could about cheese-making. Judy devoured books, attended workshops, and even traveled to France to study under some of the best in the business.

Armed with this wealth of knowledge, Judy set out to create her own signature cheeses under the Capriole Goat Cheese label. She experimented with different recipes, aging techniques, and flavor combinations, always striving for perfection. Her dedication paid off, and soon Capriole cheeses were winning awards and gaining a loyal following from consumers and chefs alike.

From those humble beginnings, Judy went on to create a wide range of award-winning cheeses, each one a testament to her meticulous attention to detail and unwavering commitment to quality. Her cheeses have been featured in top restaurants across the country, earning her a reputation as one of the leading figures in the artisan cheese industry.

But Judy’s legacy goes beyond just her delicious cheeses. She has been a mentor to aspiring cheesemakers, always willing to share her knowledge and expertise. She believes in the power of research and education and encourages others to constantly push the boundaries of what is possible in the world of cheese.

Her vision is still based on family, and that family now includes Capriole’s team of passionate cheesemakers and employees, as well as her grandchildren, all of whom love the family farm and the cheeses that form its legacy.

Judy has taken on her grandson, Sam Schad, as general manager, and her granddaughter, Piper Schad, marketing and branding, making it a full-circle as a generational business.

Her cheeses will continue to delight palates and her influence will be felt for years to come.

Today, Judy Schad’s influence is felt in the cheese-making community. Her commitment to quality, her thirst for knowledge, and her generosity have inspired a new generation of artisans to carry on her legacy. Judy’s spirit lives on in every wheel of Capriole cheese, a testament to her enduring impact on the world of artisanal cheesemaking.

Judy Schad and Capriole Goat Cheese stand as a shining example of the beauty and power of artisanal craftsmanship. Her dedication to her craft and her commitment to quality have left an indelible mark on the industry, ensuring that her legacy will endure for generations to come. 

* Larry and Judy bought the property in the 1980s without knowing that it was his grandfather’s property. 

  •  The property is 70 acres
  • It is put in an historic trust to protect the land. The land was put into the Sycamore Land Trust in 2012. It holds in perpetuity 40 acres for woodland and wildlife conservation, 20 for pasture/hay use, and 10 acres for personal use.
  • Judy protects an endangered species of bat that live on her property. Spelunkers charting the caves on our property found Indiana brown bats as well as blind fish, salamanders and other wildlife.