O'BANON
Goat's Milk
USA - Indiana
Aged: 2 weeks
An old cheese with a new name, the O'Banon was one of the first cheeses Capriole made in 1988, when no one would buy a goat cheese that did not have a French name. While banon has been made for centuries in the Haute Provence, Steve Jenkins made this one popular when he wrote in his Cheese Primer that Capriole's "is much, much better than any I’ve tasted in France."
Larger and fresher than the French, O'Banon gives a lighter, palate cleansing edge to heavier cheeses on a cheese board. Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie, Woodford Reserve Bourbon is used in Capriole's version. The tannin in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick!
- 2001: American Cheese Society, 1st place - Goat/Marinated
- 2004: American Cheese Society, 1st place - Goat/Open
- 2007: American Cheese Society, 1st place - Goat/Open
- 2008: American Cheese Society, 1st place - Goat/Flavor Added
- 2009: American Cheese Society, 1st place - Goat/Open
- 2010: American Cheese Society, 1st place - Goat/Open