Banon is a soft cheese made in a traditional way from raw, full-fat goat's milk in the French region of Les Alpes de Haute Provence. On the exterior, the cheese is visually striking, with a wrapping of chestnut leaves held together with natural raffia, imparting it with notes of barnyard.
Banon must mature for at least 2 weeks and as it ages, blue and gray mold forms under the wrapping, giving the cheese strong woody aromas. Its flavor is nutty, soft, and creamy with hints of wine and fresh vegetables. Traditionally, local farmers eat Banon by scooping it up with a spoon.
Pair the cheese with freshly sliced fruit, crusty bread, and dry white wines.
Pairing tips
Hermitage Blanc
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Côtes de Provence Rosé
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Crozes-Hermitage Rouge
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Serve with
Pain de campagne
Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most ... Read more
Banon festivals
