Kalpana Kalpana (Editor)

Banon cheese

Updated on
Edit
Like
Comment
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit
Source of milk
  
Texture
  
Soft-ripened

Certification
  
French AOC 2003, PDO

Country of origin
  
Pasteurized
  
No

Aging time
  
at least 3 weeks

Region
  
Banon cheese wwwcheesecommediaimgcheesebanon3a1jpg

Region, town
  
Alpes-de-Haute-Provence, Banon

Similar
  
Valençay cheese, Selles‑sur‑Cher cheese, Pouligny‑Saint‑Pierre cheese, Picodon, Rocamadour cheese

Rove goats of provence and wrapping banon cheese


Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.

Contents

Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm (2.8 in) in diameter and 2.5 cm (0.98 in) in height, and weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipping.

Banon cheese Cheese for Mother Pass the Salt

The Provençal specialty fromage fort du Mont Ventoux is made by placing a young banon in an earthenware jar. The cheese is then seasoned with salt and pepper, doused in vinegar and eau-de-vie and left in a cool cellar to ferment. The concoction will last for many years becoming increasingly fierce in taste.

Banon cheese Banon Cheese Substitutes Ingredients Equivalents GourmetSleuth

Making banon cheese from goats milk in provence


History

Banon cheese A Savvy Guide to French Cheeses Talk in French

Small goat's cheeses have been made in the dry hills of Provence since Roman times. As it is sold today, the cheese was first made by a couple in the village of Puimichel near to the town of Banon in the département of Alpes-de-Haute-Provence.

Manufacture

The affinage period lasts for two weeks, following which it is dipped in eau de vie and wrapped in chestnut leaves that have been softened and sterilized by boiling in a mixture of water and vinegar. The cheese is at its best when made between spring and autumn.

Banon was awarded the Appellation d'Origine Contrôlée (AOC) label in 2003.

References

Banon cheese Wikipedia


Similar Topics