Wabash Cannonball is a mould-ripened, semi-soft goat's cheese made by Judy Schad and her husband Larry at Capriole Farmstead Goat Cheeses in Indiana.
Taking its name from the famous folk song of southern Indiana, Wabash Cannonball is dusted with ash and left to mature for about three to five weeks. When it is young, the chevre is thin skinned, white, and slightly wrinkled, but as it starts to ripen, the geotrichum and candidum rind becomes more wrinkled allowing the ash to shine through. The pate becomes denser and finally at three to five weeks, the cheese is drier and crumbly. Though, it can be enjoyed in all its stages.
Wabash Cannonball is a dense sphere with a gentle, creamy, slightly acidic flavour with clean citrusy hints. The rind is a fluffy mushroomy snowball-like covering of Penicilium Candidum mould which gives way to a deeply wrinkled surface of Geotrichum Candidum as it matures. At its optimum age, the cheese is musky, slightly sweet with a more delicate flavour.
Cannonball is best on a cheeseboard, served with dry white wines such as Sauvignon Blanc or Gruner Veltliner. It has been Best-of-Show, American Cheese Society 1995.