About this item
SOLD BY THE PIECE.
An old cheese with a new name, the O'Banon was one of the first cheeses Capriole made in 1988 at their creamery in Indiana, 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 Capriole's popular when he wrote in his Cheese Primer that O'Banon "is much, much better than any I’ve tasted in France."
Capriole's version is larger and more fresh than the French, to give 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. They use Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick! At 2 months old it's better than at 2 weeks. The O'Banon is vacuum packaged when the leaves are slightly wet. It can be removed from it's packaging and allowed to ripen under the leaves. 2001, 2004, 2007, and 2008 ACS Award Winner.