Banon cheese

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Banon
AOC 2003, PDO[1]
Named after	Banon
Related media on Commons

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

Also known as Banon à la feuille, it is an unpasteurized

The Provençal specialty

and left in a cool cellar to ferment. The concoction will develop an increasingly fierce taste capable of lasting for many years .

History

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.

See also

• List of goat milk cheeses
• Fontina
• Robiola
• Reblochon
• Stracchino

References

1. ^ "DOOR". europa.eu.

External links

Wikimedia Commons has media related to Banon (cheese).

• Official website
• Banon in Tout Un Fromage