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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort



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French Wine Guide
Cuisine-France

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cheese france french cheese guide

Banon

banon cheese  
Region Milk Type

Provence

Goat

goat cheese

Fat Grade Affinage
45% - 1 month
 

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About Banon: Banon comes from northern Provence. It is a very old cheese, maybe from the Gallo-Roman era. The legend says that the Roman emperor Antoninus Pius (86-161 A.D.) ate so much of Banon that he died”. In order to keep the cheese fresh for the long winter time, this round cheese is wrapped in chestnut leaves and tied with raffia or straw.

Banon making: Mostly a goat's milk cheese, Banon also has a small amount of cow's milk blended into. The cheese is generously salted and pre-matures for 1 or 2 weeks. Banon is washed with a local eau-de-vie (Marc) and wrapped in chesnut leaves.

Tasting Banon: Banon is creamy with a full fruity and woody flavor. The cheese is best after having ripened for a few weeks. Rripening can result in a small amount of edible blue mold under the wrapper. This mold helps to develop the flavor of the cheese.

Tasting advice: Banon goes well with fresh fruits

Banon and wine: Sweet dessert wine, Provence's rosé (French Wine Guide)

More French Cheeses: Chabichou du Poitou, Saint Marcellin

 

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Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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