Banon AOC Cave
Coming from the market-town of Banon, just north of Aix in southern France, Banon is a soft unpasteurised cheese made from goat's milk. Granted AOC status in 2003, Banon is a very old, traditional cheese said to date back to the Gallo-Roman era.
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.
Banon is aged for a minimum of two weeks. As it ages further, the soft & sticky cheese develops blue and gray moulds on and under the leaves, leading to a strong and intense flavour. The casing of leaves protects the washed-rind disc and allows the young, slightly acidic cheese to remain moist. It also imparts a fresh vegetable flavour with a hint of wine. Banon cheeses range from firm, mild and lactic to soft, creamy and tart, with a nutty flavour.
Origin Banon, France
Milk unpasteurized goat's milk
Rind leaf wrapped
Texture creamy, moist
Flavourfruity, strong, woody