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Located in:
50 States of Cheese, Indiana
Yes, this 3 ounce boulet of creamy goodness has been around since 1992 and is still one of the best loved of America's ripened goat cheeses. Dusted with ash, Wabash Cannonball is thin skinned, white, and slightly wrinkled when new. At 3 weeks, the geotrichum rind becomes more deeply wrinkled and the ash begins to appear through the rind. The pate becomes denser, and eventually, at 3-5 weeks, is drier and crumblier. Great in all of its stages, this is perennially a favorite.
Cannonballs are best on a cheeseboard, served with a chilled Sauterne or sweet Moscato as, or before, dessert. Wonderful with figs--a variation is to place a ΒΌ wedge in a fig. Drizzle with a light simple syrup infused with vanilla bean & lavender, rosemary, or lemon verbena.
1995 Best-of-Show, American Cheese Society.
- Made from goat's milk.
- Photo depicts two 3 oz. forms of cheese.
Delicious!
By MEA from IL on 11/19/2007
Pros:
Creamy, Pungent, Rich
Best Uses:
After Dinner, Hors d'oeuvre
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Wabash Cannonball:
Would be great on a cheese course either before of after a meal.