Wabash Cannonball, Ash-ripened Goat's Milk Chevre, Capriole, Indiana (3oz)
Ash-Ripened Goat's Milk Chèvre with Bright Citrus Character and a Delicate Wrinkled Rind
Wabash Cannonball is the cheese that put Capriole on the map. Cheesemaker Judy Schad and her husband Larry left the suburbs in 1976 to settle a small hill farm in southern Indiana, teaching herself to transform her goats' milk into chèvre and becoming, in the process, one of the earliest pioneers of the American farmstead cheese movement. Wabash Cannonball was her first cheese, and it remains Capriole's signature: a small hand-ladled boulet built on a long, gentle lactic fermentation that gives the paste its clean, citrusy lift. Rolled in vegetable ash and dusted with geotrichum candidum, the cheese develops a thin, wrinkled rind as it ripens, growing denser and more textured with age.
Serving: Best enjoyed young, within a week or two of ripening, when the paste is soft and creamy with bright acidity; left longer, it firms up and turns more crumbly and concentrated. Bring to room temperature before serving. Ripened for 7-10 days, we still love the Wabash 3-4 weeks from their code date.
- Milk: Goat, pasteurized
- Rennet: Animal
- Aging: 7–10 days for a younger style; can be held 3–5 weeks for a denser, more crumbly paste
- Rind: Vegetable ash-dusted, geotrichum candidum bloom, wrinkled
- Ingredients: Pasteurized goat's milk, culture, animal rennet, salt, ash, geotrichum candidum
- Wine pairings: Sauvignon Blanc, sparkling wine/Champagne, Moscato d'Asti
- Beer pairings: Saison, Belgian Witbier
- Certifications: Farmstead production
- Scores/Awards: American Cheese Society, 2nd Place, Open Category – Soft-Ripened (Goat's Milk), 2026
Wabash Cannonball, Ash-ripened Goat's Milk Chevre, Capriole, Indiana (3oz)
Ash-Ripened Goat's Milk Chèvre with Bright Citrus Character and a Delicate Wrinkled Rind
Wabash Cannonball is the cheese that put Capriole on the map. Cheesemaker Judy Schad and her husband Larry left the suburbs in 1976 to settle a small hill farm in southern Indiana, teaching herself to transform her goats' milk into chèvre and becoming, in the process, one of the earliest pioneers of the American farmstead cheese movement. Wabash Cannonball was her first cheese, and it remains Capriole's signature: a small hand-ladled boulet built on a long, gentle lactic fermentation that gives the paste its clean, citrusy lift. Rolled in vegetable ash and dusted with geotrichum candidum, the cheese develops a thin, wrinkled rind as it ripens, growing denser and more textured with age.
Serving: Best enjoyed young, within a week or two of ripening, when the paste is soft and creamy with bright acidity; left longer, it firms up and turns more crumbly and concentrated. Bring to room temperature before serving. Ripened for 7-10 days, we still love the Wabash 3-4 weeks from their code date.
- Milk: Goat, pasteurized
- Rennet: Animal
- Aging: 7–10 days for a younger style; can be held 3–5 weeks for a denser, more crumbly paste
- Rind: Vegetable ash-dusted, geotrichum candidum bloom, wrinkled
- Ingredients: Pasteurized goat's milk, culture, animal rennet, salt, ash, geotrichum candidum
- Wine pairings: Sauvignon Blanc, sparkling wine/Champagne, Moscato d'Asti
- Beer pairings: Saison, Belgian Witbier
- Certifications: Farmstead production
- Scores/Awards: American Cheese Society, 2nd Place, Open Category – Soft-Ripened (Goat's Milk), 2026