Banon“Goat and Ewe” cheeses
Banon à la feuille, Banon de Provence
This traditional Provençal goat’s cheese obtained a registered designation of origin (AOC) in 2003 followed by a protected designation of origin (AOP) in 2007. It is said that this cheese was even served at the tables of Roman emperors. This is one of the rare forms of goat’s cheese to be manufactured using the sweet curd technique, making it less acidic. It is matured after being wrapped in chestnut leaves tied with a natural raffia fiber.
You will find it wrapped in chestnut leaves. Beneath the leaves, its very thin rind is beige with brown spots. Its smooth, shiny paste is very creamy and even runny.
Health & nutrition
Flavours & sensory qualities
The typically goaty aroma of this cheese is very pungent and includes earthy notes. It is very creamy, its flavors are well-balanced, and its characteristically goaty taste is very pronounced.