Fresh goat cheese wrapped in bourbon-soaked chestnut leaves, bright and creamy.
Capriole O'Banon: hand-ladled Indiana goat cheese wrapped in bourbon-soaked chestnut leaves. Bright, tangy, woodsy-sweet. Order online.
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Capriole O'Banon is a hand-ladled fresh goat cheese from Greenville, Indiana, wrapped in chestnut leaves that have been soaked in Kentucky bourbon. It's Judy Schad's American answer to the French Banon, with bourbon standing in for eau-de-vie.
The paste is bright and tangy, soft and almost spoonable under the leaves, with a chalky lift through the middle that goes creamier as the cheese settles. The chestnut leaves do real work here, pulling a sweet, woodsy, slightly boozy note into the rind that runs right up against the lactic snap of fresh goat's milk. Peel a leaf back and you can smell the bourbon and the damp leaf together before you even taste the cheese.
It's a small cheese with a big sense of place, a fresh chèvre that picked up a Kentucky accent on its way through Indiana. Unwrap it at the table so people can see what they're getting into.
Soft and hand-ladled, with a bright chalky core that turns spoonable and almost spreadable as the chestnut leaves do their work from the outside in.
Tangy goat's milk up front, then a sweet, woodsy lift from the bourbon-soaked chestnut leaves. Gentle on its own terms but the leaf wrap gives it more personality than a plain fresh chèvre.
A bourbon-and-chestnut sweetness lingers behind the lactic tang, holding on the palate longer than the fresh paste alone would suggest.
Bright, yogurty goat tang carries the cheese. Fresh-cream lift on the front of the tongue, citrusy and clean.
A soft woodsy note from the chestnut leaves reads almost nutty around the edges, but the paste itself stays milky.
Damp chestnut leaf and a whisper of forest floor sit right against the rind, an unmistakable signature of the Banon family.
No piquant bite. The bourbon adds warmth and sweetness rather than heat.
Natural rind
The wrapper is bourbon-soaked chestnut leaves, edible and integral to the cheese. They smell like damp woods and warm whiskey and pull a sweet, vegetal note into the paste underneath.
O'Banon stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Kentucky bourbon echoes the leaf soak directly. A bright Sauvignon Blanc or sparkling rosé cuts the lactic tang and refreshes the palate between bites.
Soft sweet fruit and honey lean into the bourbon and chestnut notes, while toasted nuts mirror the woodsy character of the leaf wrap.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
