Wabash Cannonball cheese


Wabash Cannonball cheese, Capriole, Greenville, Indiana

This is a picture of the Fromagination goat

Made with pasteurized goat milk.

Wabash Cannonball is a small, surface-ripened goat milk cheese with a lightly wrinkled Geotrichum can-didum rind. It is ripened only 7-10 days.

Under its wrinkled rind is a traditional flavorless vegetable ash. It is also marbled throughout, which modifies the pH, aiding rind and cream-line development.

It is named after the famous 19th century folk song about a train that traveled “the Great Rock Island Route,” which, in turn, was named for the Wabash river that runs through north and west Indiana.

It’s also an America Cheese Society (ACS) winner of the “Best in Show” award.

We also carry other cheeses from Capriole!

This cheese is featured in a number of our cakes of cheese! June Bug, Derby Hat, and Band of Gold.


Wabash Cannonball cheese

Liz Thorpe says in her book The Cheese Chronicles, “it was truly the most delicious thing I had ever eaten…and it was the cheese that resurrected all the reasons why I’d become interested in cheese in the first place.”  This Wabash Cannonball cheese is only aged for 10 days but does it pack a punch!  The Wabash is still good even after 3-4 weeks from their code date.

Selected pairings: Wheat Ales, Goose Island Matilda. Berry and rhubarb compotes and jams, syrupy balsamic, honey.  Pair an older, very ripe, Wabash Cannonball with extremes on either the savory or sweet ends of the spectrum. Olives, charcuterie, sweet fruits and compotes, chocolate, and honey.
Allow to come to room temperature (about an hour) before serving.

Additional information

Weight 8 oz


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