Cabriole belongs to a relatively rare family of cheeses: washed rinds made from goat milk. Frequent brine washings result in an orange surface, teaming with fermented, barnyard aromas. Produced in Quebec, Cabriole is milder than its fragrance suggests: the soft-to-flowing paste is spicy and bittersweet with a lingering toasty walnut flavour. The cheese has a definite salt on the tongue and runs (I prefer the term oozes) whilst sitting on your cheese board. It is spreadable like thick cream cheese icing.
