Capriole first made this aged, marinated goat cheese  in 1989 and called it Banon after its more traditional French cousin from the Haute Provence.  When after much hard work, French friends finally got an AOC designation for their cheese in 2002, Capriole renamed theirs O’Banon after Indiana governor, Frank O’Bannon.  Cheesemonger Steve Jenkins in The Cheese Primer  made the Capriole Banon popular when he called it an “American Treasure” and even better than similar ones he’d tasted in France.  Because it’s also a very labor intensive cheese to produce, Capriole owner/cheesemaker, Judy Schad, considered this a mixed blessing,  but as the cheese’s reputation has grown, she’s come to appreciate it’s virtues.  Wrapped in chestnut leaves marinated in Woodford Reserve, it is a beautiful signature to any cheese tray.  It light, tannic and mineral flavors improve with age, and pair especially well with dry champagnes. 

Perhaps good things do come with time.  Over the last 10 years Capriole has entered the O’Banon six times in the ACS competition and won an award.