{"id":39039,"date":"2020-11-13T11:00:59","date_gmt":"2020-11-13T16:00:59","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39039"},"modified":"2021-08-06T10:48:24","modified_gmt":"2021-08-06T14:48:24","slug":"centerfold-sofia","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/centerfold-sofia\/","title":{"rendered":"Centerfold: Sofia"},"content":{"rendered":"
Photographed by Adam DeTour; Styled by Catrine Kelty<\/em><\/h6>\n

Capriole may have an Indiana address<\/a>, but it\u2019s Chicago, not Indianapolis, that put Judy Schad\u2019s now-legendary goat cheeses on the radar of chefs and turophiles. Just as Schad was getting her sea legs raising goats and making cheese, Sofia Solomon was launching her caviar and smoked fish importing business, Tekla, in the Windy City. The two women connected on a trip to France, where Schad picked up loaf-shaped molds used for pate, which she ultimately used to shape Sofia<\/a>, named for her friend. As with all of Capriole\u2019s cheeses, the curd is hand ladled. \u201cBecause of that it ripens a little differently and it\u2019s lighter than most ripened goat cheeses,\u201d says Schad. As the molds are filled, the cheesemakers sprinkle ash in layers for a softly marbled effect; there is also ash surrounding the cheese. \u201cAt first we did it just because it was pretty, but it also helps to reduce the acid.\u201d Sofia\u2019s distinctive wrinkly surface and sweet, lemony scent are created by Geotrichum candidum<\/em>, a mold Schad encountered in France. At Capriole, Sofia goes into a mold-specific aging room for two weeks or less before being shipped in poplar crates made by a local farmer. The cheese changes character as it ages, becoming mellower with a rich, runny cream layer underneath the rind.<\/p>\n

\n

“I think it\u2019s a really unique cheese\u2014even in the panoply of European cheese\u2014because of the texture and the rind. And that\u2019s because we do things crazy.\u201d\u2014Judy Schad<\/em><\/p>\n

Unable to find <\/em>Geotrichum candidum commercially in the U.S., Schad reached out to Sister Noella Marcellino (a.k.a the cheese nun<\/a>), who told her to put a pail of milk out in her cheese room: when a wrinkle appears on top, that is the mold.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Capriole’s ash-marbled loaf is a thing of beauty.<\/p>\n","protected":false},"author":106,"featured_media":39040,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[424],"tags":[1120,4258,1129,26889,22231,26892,1855,2860,855,2655,18851,991,25612,23445,2527,18329,26891,26893,1130,1975,23440,26890,26894,3520,23441,1856],"coauthors":[25425],"class_list":["post-39039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-centerfold","tag-artisan-cheese","tag-ash-cheese","tag-capriole","tag-capriole-goat-cheese","tag-centerfold","tag-cheese-beauty-shot","tag-cheese-lover","tag-cheese-porn","tag-chevre","tag-chicago","tag-food-porn","tag-france","tag-fresh-chevre","tag-geotrichum-candidum","tag-goats-milk","tag-goats-milk-cheese","tag-gorgeous-cheese","tag-indianapolis","tag-judy-schad","tag-mold-ripened-cheese","tag-sister-noella-marcellino","tag-sofia","tag-sofia-solomon","tag-soft-ripened-cheese","tag-the-cheese-nun","tag-turophile"],"acf":[],"yoast_head":"\nCenterfold: Sofia - 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