About Capri Cheesery
Capri 
Cheeses are handmade in a small cheese factory in the heart of Wisconsin's Driftless area. The cheeses are made in small batches, using traditional artisan techniques.
Felix uses goat milk from naturally raised goats at often organic Amish dairy farms in the Sparta, Tomah and Elroy, Wisconsin areas. 
The cheese that results is the intersection of special goats and a special place, and their goal is to make cheese that expresses that "terroir."
Raw milk cheese (not pasteurized) is how Europeans make their artisan cheeses. Pasteurizing destroys some of the enzyme structure of the milk and isn't necessary in cheeses aged beyond 60 days. Cheeses made from raw milk have more of the flavor of the terroir so their taste is more interesting.
Felix Thalhammer 
started raising and milking goats by necessity nine years ago, when their infant son was allergic to cow's milk. They also got feta from Iowa, but Felix's Swiss roots told him he could do it himself. Cheesemaking courses at the University of Wisconsin-Madison plus a family trip to Switzerland in 1998, where they saw the rich traditions of seasonal cheese-making, inspired them to begin making artisan cheeses themselves.
This is very much a one-man operation, from cheese-making, aging, and selling at the Dane County Farmers' Market. (Well, to be entirely accurate, Leif is starting to be a big help!) Still, Felix's range of skills (repairing cameras and typewriters, doing custom wood milling) have been a big asset.
Felix and Leif are proud of their Swiss heritage. Their blue cheesemaker's shirts sport the blue gentian flower traditionally associated with Swiss dairying.
Besides the Dane County Farmers' Market year around, Capri cheeses are available at Sendik's in Brookfield and at the Madison Whole Foods, and are often on the menu at restaurants such as Madison's L'Etoile and Magnus. Or call Felix and order some at 608.604.2640!