Banon
Banon is a raw milk soft cheese made from goat’s milk with a natural rind. Its name comes from the commune of Banon in Provence. Banon is easy to spot. It is the only AOP cheese that – to preserve it – is wrapped in chestnut leaves and then tied with a raffia string.
Banon has a nutty flavor that gets stronger with age.
Interesting
The area around Banon, together with Lurs (olive oil) and Forcalquier (aperitif), has been awarded the quality label ‘Site remarquable du Goût’ and has thus established itself as a region of pleasure.
Once a year – usually in spring – the Fête du fromage du Banon takes place.
Quality level
Banon is produced all year round in one quality level.
Historic Anecdote
The Roman Emperor Antonius Pius is said to have been a great lover of Banon and ate himself to death on it one evening. Other sources speak of poisoning.
Bread
Strong country bread, rustic baguette
Eat
Cheese at room temperature with bread
Very good with a green salad or combined with lavender honey
Drink
Rose from Provence, e.g. a nice and fresh Rosé fleuri from Chateau Barbebelle
Cheese Family: Soft cheeses with a natural rind
Further Information http://www.aoc-banon.com/
Sources:
http://www.aoc-banon.com/
http://www.imperiumromanum.com/personen/kaiser/antoninuspius_06.htm
https://fetedufromage-banon.fr/