Happy Spring! A look back at Goat Cheesemakers : Mike Lee and Judy Schad with Greg Blais in 2014

·39 min·3 clips

Judy Schad explains why she started making goat cheese after her children's 4-H project left her swimming in milk.

The episode begins with host Kara Warren introducing a throwback episode from 2014 featuring Greg Blais interviewing goat cheesemakers Judy Schad and Michael Lee. Greg Blais hosts the segment as part of an 'Old School, New School' series, comparing pioneers and newer generations in artisanal cheesemaking. Judy Schad, from Capriole Goat Cheese in Greenville, Indiana, started cheesemaking 35 years ago after a 4-H project led to an excess of goat milk. Michael Lee, from Twig Farm in West Cornwall, Vermont, chose goats for their manageable size and personal connection. Both cheesemakers express a deep affection for goats, citing their personalities and the bond they form with them. They discuss breed preferences, with both favoring Alpine goats for their hardiness and aesthetic appeal. Judy makes higher moisture, mold-ripened cheeses inspired by French styles, while Michael produces raw milk cheeses inspired by Piedmont and Savoie regions. The conversation touches on the switch from raw to pasteurized milk, with Judy explaining her decision due to safety concerns and testing costs, while Michael continues with raw milk but faces regulatory pressures. They explore the cheesemaking community, noting early collaboration and respect among makers, though duplication has increased. Judy learned from mentors like Lettie Kilmoyer, while Michael was trained by Ann Worth. The episode concludes with discussions on the future of their farms, with Judy relying on a team of passionate employees and Michael taking a more open-ended approach. Host Kara Warren wraps up by encouraging listeners to follow the cheesemakers on social media and support the podcast.

As heard by us

Goat cheese production gets a grounded look through safety testing, milk choices, and small-batch economics.

Goat cheese is framed here as both craft and calculation: how many animals a maker can manage, how much testing a batch can absorb, and which milk fits the cheese being made.

Read the full review in PlayNext →

Why you'd press play

Want to understand why goat cheese can cost more, and how raw milk decisions change when safety and style enter the room?

Read the full recommendation in PlayNext →

Listen to the show on

Apple Podcasts Spotify

Play clips from this episode More from Cutting the Curd