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100g  2003 |
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A less mature Banon goes well with fruity, lively white wines and reds from the south east of France; a more mature Banon goes well with a Beaume de Venise or a Rasteau Doré |
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- Appearance: A small disc shape (diameter 7-8cm, height 3cm) with a creamy, bronze-coloured rind.
- Type of cheese: It is soft and creamy.
- Taste and flavours: It is generally mild and the flavours are enhanced by the tannins which are absorbed from the chestnut leaves it is wrapped in.
- Production: Made from full fat, raw milk, the soft curd, after an initial maturation period, is wrapped in chestnut leaves and tied with a natural string.
- Maturation period: 20 days.
Description / History / Origin
Banon has been enjoyed by the nobility of Provence since the Middle Ages. The tradition of preserving the cheese came about because of the harsh Alpine winters. Banon is a good source of protein which comes from the chestnut leaves.
More information
Banon is an original addition to any cheese board. When ripe, its distinctive taste has no rival.
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- A round cheese should be quartered as follows :
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