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The O'Banon was one of the first cheeses we made in 1988. While banon has been made for centuries in the Haute Provence, Steve Jenkins made ours popular when he wrote in his Cheese Primer that Capriole's "is much, much better than any I've tasted in France." Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie. We use Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick. 2001, 2004, 2007, and 2008 ACS Award Winner


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