My Cheese Education
- Prairie Fruits Farm and Creamery
- 5 days ago
- 8 min read
April 11th, 2025
As a cheese lover, I never realized how clueless I actually was about cheese. I've always enjoyed the tanginess, the meltability, and the diverse ways to enjoy it on my plate - but I had no idea about the complex art and science behind how cheese is made. One of my favorite simple meals remains tearing into a fresh baguette or crackers with a tub of our chèvre - pure, uncomplicated pleasure. My time at the farm has been a continuous education, deepening my appreciation for even these simple moments.
The Role of Cleanliness
One of my first suprises was discovering the meticulous cleaning involved in cheesemaking - from ceiling to floor, every crack and crevice in the creamery is sanitized. My first experience in the creamery wasn't making cheese at all - it was cleaning the walls and floors, a hot and steamy initiation that quickly taught me what this work is really about. Daily, weekly, monthly routines of cleaning form the foundation of quality cheese production. This commitment to cleanliness isn't just about regulations; it's about respecting the delicate process that transforms milk into something extraordinary.
The Seasons of Milk
Then came learning about the milk itself and how our goats' milk changes with the seasons and their diet. As our pastures transform from the fresh greens of spring to the rich summer grasses and then begin fading in fall, the milk captures these subtle shifts in flavor. I had no idea that milk played such an important role in the character of cheese or how deeply the care of our animals would influence what ends up on your cheese board.
We recently completed our annual audit with A Greener World to continue our legacy of being Animal Welfare Approved. This certification isn't just a label - it's a reflection of how committed we are to creating the best cheese possible by starting with the best possible care for our dairy herd.
Learning from the Masters
Our cheesemaking team has been incredibly generous with their knowledge. Our head cheesemaker Kato and creamery manager Lisa have shared insights that have transformed how I understand cheese - teaching me to how to care for the cheese, recognize subtle flavor notes, and appreciate the best ways to enjoy each variety.
Now at farmers markets, I find myself sharing this knowledge with customers. Some approach our stand certain they don't like goat cheese, having only experienced mass-produced commercial versions. They haven't yet discovered the difference that a local farmstead, small-batch production makes - that "our cheese" is something altogether different.
The education flows both ways, though. I love hearing from customers about the different ways they use our cheese - their recommendations for pairings and cooking techniques have been invaluable! Our customers have become a wealth of knowledge and our best advocates, often bringing friends to our stand with enthusiastic introductions. This community of cheese lovers continues to expand my appreciation for what we create, reminding me that good food creates connections that go far beyond the table.
The Joy of Discovery
Some of my favorite moments involve watching grade schoolers during our farm tours. Their reactions during cheese tastings never fail to delight me – the genuine smiles and enthusiastic thumbs up when asked how they like the chèvre are priceless. These tastings always conclude our tours, bringing the experience full circle. Visitors see the land, meet the goats, peek into the milking parlor, and glimpse the creamery (sometimes in action) – then finally taste the culmination of the farm's work on their tongues. It's that moment of connection that transforms understanding into appreciation.
From Appreciator to Advocate
I've gone from someone who simply enjoyed eating cheese to someone who understands the craft, care, and commitment behind each wheel and wedge. This journey hasn't been a solitary one - it's been enriched by our cheesemakers, our visitors from school children to market customers, and the community that has formed around our cheese.
What makes farmstead cheese special isn't just the techniques or the milk - it's the web of connections it creates. From the land that nourishes our goats to the hands that craft the cheese, to the moments of discovery when someone tastes something truly exceptional, to the shared recipes and stories that come back to us - we're all part of this beautiful cycle.
So here's my hat tip to everyone involved in this journey - the cheesemakers who dedicate themselves to this ancient art, the visitors who light up during tastings, and the loyal customers who spread the word about our cheese.
The next time you enjoy a slice of our Little Bloom or a crumble of fresh chèvre, know that what you're tasting is not just cheese - it's the culmination of an entire community's passion, transformed into something truly special.
Christina Asklund
Farm Manager, Prairie Fruits Farm & Creamery
Beyond Cheese: Spring on the Farm
Our farm Horticulturist, Ian has been busy this spring! Last week, I shared his horseradish expansion project, and after a commenter requested recipes, I'm happy to share two for you to try:
Beet and Horseradish Relish
Grate 2 medium cooked beets
Mix with 3 tablespoons freshly grated horseradish
Add 2 tablespoons apple cider vinegar and 1 teaspoon honey
Season with salt and pepper
Excellent with smoked fish or on sandwiches
Horseradish Leaf Pesto
Process 2 cups young horseradish leaves
Add 1/3 cup pine nuts, 2 garlic cloves
Stream in 1/2 cup olive oil
Mix in 1/3 cup grated Parmesan cheese
Add lemon juice, salt and pepper to taste
Note that horseradish leaves are milder than the root but still have a nice peppery flavor. Use younger leaves for better texture and flavor. Always ensure leaves are thoroughly washed before use.
Ian was also featured on WCIA news last week after they spotted our social media post about the pollinator patch project and wanted to share more about this important initiative. You can catch the broadcast clip here. This is just another example of how our commitment to sustainable farming extends beyond our dairy herd to the entire ecosystem of the farm.
Upcoming Events
Babies & Brunch
This is the LAST weekend for our favorite annual event!
Each 90-minute experience includes:
- Reserved table at Caprae
- Guided baby goat cuddle session
- Hot chocolate bar
- Cheese sampling
Available Dates:
April 12-13
Event Times: 9 AM, 11 AM, or 1 PM
Important Notes:
Your ticket includes a reservation of a table at Caprae, but dining is optional - you're welcome to enjoy just the goat experience if preferred
Brunch service is optional and purchased separately from your event ticket
Tickets provide admission to the farm (for 90 minutes) on your event date
Advanced tickets required - walk-ins may be permitted only if time slots aren't sold out Reserve your spot here
Spring Fling on the Farm
Join us on Sunday, April 27th, from 9:00 AM to 2:00 PM for a day dedicated to celebrating local producers, artisans, and the vibrant agricultural community that makes Central Illinois special. More details to come!
Event Details:
Date: Sunday, April 27th
Time: 9:00 AM - 2:00 PM
Location: Prairie Fruits Farm & Creamery, 4410 N Lincoln Ave, Champaign, IL
Admission: FREE
2025 Farm-to-Table Dinner Series
Experience magical summer evenings at the farm May through October! Your evening begins with drinks, followed by an optional farm tour and a spectacular 4-6 course seasonal meal featuring partnerships with local farmers and food artisans.
May 7th & 14th Early Spring Theme Menu
May 21st & 28th Oaxacan Theme Menu
June 4th Farmer Basket (Vegetarian) Menu
Get tickets here
Caprae New Spring Menu is here!
Stop in and try Caprae's new spring menu featuring Asparagus Salad, Shrimp Toast, Harvest Pasta, and Tandori Style Kilgus Lamb! The full menu can be viewed here
Farm Tours
We now offer weekly farm tours every Friday at 3:30 pm
Join us every Friday at 3:30 PM for a behind-the-scenes tour of Prairie Fruits Farm & Creamery—a working, regenerative dairy farm in the heart of the prairie.
- $10 per person
- 60-minute tour including cheese sampling
-Tours check in at the red barn
Tickets can be purchased here Walk-ups are welcome based on space
Now accepting requests for private group tours throughout 2025:
- $10 per person
- 60-minute tour including cheese sampling
- Groups of 10-25 people (larger groups by special request)
- Special rates for local K-12 schools and UIUC VetMed groups
Fill out our interest form here or email office@prairiefruitsfarm.com
Spring Kid Reservations Now Open!
Since 2004, we've been dedicated to raising exceptional dairy goats with a focus on quality, health, and sustainable practices. Our herd carries the prestigious "Animal Welfare Approved" certification (since 2010), reflecting our commitment to superior pasture-based livestock practices.
What Sets Our Goats Apart
Focus on soundness, conformation, and high milk components
Strong show record at county and state fairs
Perfect for both dairy operations and Boer goat crossbreeding
Proven success with farmers and 4-H youth across multiple states
Health & Registration
American Dairy Goat Association (ADGA) registered
Annual negative testing for CAE, CL, and Johne's since 2005
Complete milk records through AgSource DHI (2007-present)
Full documentation provided for registration
For Buyers
Bill of Sale and tattoo information provided
Crossbreeds eligible for "Experimental Grade" ADGA registration
Individual milk records available on ADGA website
Support available throughout the purchase process
Interested in adding quality genetics to your herd? Contact us at Rose@prairiefruitsfarm.com to learn more about our 2025 kids or reserve your goat here!
Find Us at a Local Farmers' Market & Grocery
This week the creamery is swimming in Chevre, Angel Food and Little Bloom is BACK, and a batch of Ukrainian Farmers Cheese and goat milk yogurt was made. Available at the markets this weekend: Chevre, Feta, Moonglo wedges, goat milk yogurt, Angel Food and Little Bloom.
You can find us throughout the winter:
Every Saturday through April
Lincoln Square Mall
Hosted by The Land Connection
8:00 AM - 12:00 PM
The market is every third Saturday, November to April.
Grossinger Motors Arena
9:00 AM - 12:00 PM
Martinelli's Market-Bloomington:
212 N Center St, Bloomington
Saturdays 7:30 AM - 12 PM
Special orders available through store staff or office@prairiefruitsfarm.com
Find Our Cheese at These Retailers
Our award-winning cheeses are available at these fine retailers:
Martinelli's Market (Champaign)
Martinelli's Market (Bloomington)
Pekara Bakery and Bistro (Champaign)
Common Ground Food Coop (Urbana)
Harvest Market (Champaign)
Green Top Grocery (Bloomington)
Fresh Thyme Farmers Market (St Louis and Chicago Locations)
The Village Farmstand (Evanston)
For wholesale inquiries, contact Christina at office@prairiefruitsfarm.com
Prairie Fruits Farm & Caprae Restaurant Hours
Whether celebrating a special occasion or enjoying a casual evening out, Caprae welcomes you with our blend of farm-to-table cuisine and warm hospitality. Our cozy dining room and friendly staff create the perfect atmosphere for any gathering.
Hours & Service
Tuesday-Friday: 4-9 PM Dinner
Saturday: 11 AM-4 PM Lunch 4 PM-9 PM Dinner
Sunday: 9 AM-2 PM Brunch (Bar open until 4 PM)
Bar service includes craft drinks, cheese plates, and gelato
Casual service: Check in with the bartender upon arrival
Seating Options
Indoor dining room
Outdoor patio (weather permitting)
Reservations are appreciated but not required - book through Tock.
Note: Goat visiting temporarily paused to ensure our does get proper rest before birthing
Follow us on social media for specials and updates!
As the days grow longer and warmer, we invite you to experience spring's renewal at Prairie Fruits Farm. From baby goats to fresh cheese to emerging gardens, there's something new to discover each day!
*During all open hours, guests can explore our marked trails, visit the goats, and enjoy meals or beverages in our pavilion or on the lawns. Our staff is always happy to chat about our farm, goats, and cheese-making process.
*Please note: No outside food or pets are allowed. All activities are weather-permitting.
Follow us on Facebook and Instagram, for daily updates and behind-the-scenes looks at farm life during the seasons.