The Story Behind Fromage à Trois

The Comeback of a Capriole Classic

Every so often, a cheese comes along that steals everyone’s heart… and then mysteriously disappears into the “vault of great ideas.” Fromage à Trois was one of those cheeses. Now, after a long hiatus, this nostalgic favorite is back and better than ever.

Also known as our Italian Torta, Fromage à Trois layers fresh Capriole chèvre with basil pesto, sun-dried tomatoes, and a sprinkle of dried parsley. The result is a vibrant, savory, and unapologetically snackable cheese that somehow manages to please everyone. Even those who claim they don’t like goat cheese.

Like many Capriole creations, this one comes with a story. It began with our founder, Judy Schad, her husband Larry, and their dear friend (and fellow goat cheese legend) Mary Keehn of Cypress Grove. During a cheese event in New England, the trio detoured to the Clark Art Institute in Williamstown, MA, where they stumbled upon the painting Nymphs and Satyr by French artist William-Adolphe Bouguereau. Cheesy imaginations began to run down many even cheesier rabbit holes, inspiring this three-ingredient torta that everyone loved but was a pain to make. And thus, Fromage à Trois was born!

Originally introduced decades ago, it quickly became a crowd favorite. But like any great muse it had its challenges, being labor-intensive to make, messy, and eventually shelved in the name of practicality. Lucky for us (and you), it’s been resurrected from the Capriole graveyard to steal the spotlight once again.

Fromage à Trois is everything we all love about cheese: fun, flavorful, and just a little bit extra. Serve it simply on crostini or focaccia, sprinkle it over a salad, tuck it into an omelette, or stir it into warm pasta for an instant upgrade. However you serve it, you’ll understand why this three-layer beauty was worth bringing back.