| BANON |
 Description:
The making of little
cheese goes back to the Roman times. It comes from the dry arid pastures that
surround Banon in the Haute Provence. It is principally made from goat’s
milk. After a period of two weeks allowing the cheese to mature, it is dipped
in eau-de-vie and then wrapped in a chestnut leaf. The alcohol protects the
cheeses against bad mould and slowly the chestnut leaf aroma influences the
cheese’s taste. The farmers of the region eat the cheese by scooping it up
with a teaspoon and washing it down with cooled local red or white wine.
Texture:
The Banon
is an uncooked, unpressed cheese with a fine white (on maturing the pate turns
a yellowish colour), soft pate.
Taste:
It has a soft creamy taste,
reminiscent of milk, gradually influenced by the aroma of the chestnut leaf.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
2003 |
| Weight |
 |
90 g |
| Affinage |
 |
Two weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
