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Banon AOC
There are several kind of Banon: Banon Herbes de Provence (Provence herbs), Banon poivre (black pepper), Banon sariette (savory).
But the most well known is Banon à la feuille (wrapped in a chestnut leaves).The origin of Banon à feuille comes from the need to preserve the cheese which was an essential foodstuff at this time, during the winter period when goats did not produce milk.
Banon is a small round cheese with a rind of natural mould.The cheese is very-well presented as it is wrapped in chestnut leaves and raffia after having been dipped in "eau-de-vie" (alcohol) to avoid bad mould. The cheese is made from goat's milk. It is first ripened for 4 to 6 days before being wrapped in the chestnut leaves. It is then let to ripen again for 5 to 15 days.
Suggestions: The attractive presentation of Banon makes it perfect to use on a cheese board.
But the most well known is Banon à la feuille (wrapped in a chestnut leaves).The origin of Banon à feuille comes from the need to preserve the cheese which was an essential foodstuff at this time, during the winter period when goats did not produce milk.
Banon is a small round cheese with a rind of natural mould.The cheese is very-well presented as it is wrapped in chestnut leaves and raffia after having been dipped in "eau-de-vie" (alcohol) to avoid bad mould. The cheese is made from goat's milk. It is first ripened for 4 to 6 days before being wrapped in the chestnut leaves. It is then let to ripen again for 5 to 15 days.
Suggestions: The attractive presentation of Banon makes it perfect to use on a cheese board.
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