banon

Banon

banon

Produced in the dry hills of Provence since Roman times, Banon is an uncooked, unpressed cheese made from goat's milk. Its soft, creamy pate is best enjoyed with a crusty baguette and a dry wine.

recipes featuring Banon

Origin France

Production & Aging Banon must be matured for a minimum of two weeks. However, with further aging the cheese becomes soft and sticky, often adhering to the chestnut leaves, acquiring a stronger, more intense flavor.

Appearance The cheese is wrapped in a case of chestnut leaves, held in place with raffia. Cheese makers gather the leaves in autumn when they fall off the trees. Some of the producers dip the leaves and raffia in vinegar or eau-de-vie to impart a unique flavor to the cheese.

Taste & Texture The casing of leaves protects the washed-rind disc and allows the young, slightly acidic cheese to remain moist.

Wine Pairing Suggestions Côtes du Rhône

Banon

Ingredients:

  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese

Directions:

  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4