We make our cheese through observation and, always, through the vehicle of taste. Without taste, the rest is trivial. We ate as much cheese--good and bad—as we could and learned the nuances that make the difference. Building a creamery a few steps from our home was a natural extension of the kitchen. Over the years the genetics of our closed herd, the browse from our fields and woodland paddocks, the style of our own cheesemaking have all contributed to the special profile of Capriole cheeses. We have, in this place, created our own little terroir. The catchwords "sustainable", "natural," "humane animal care", "free-farmed", and "artisan" were the realities on which we began our farm. The end result is a cheese that is distinctively ours--not just in appearance but in the more relevant criterion of taste.