Maturation: at least 15 days
Cheese Type: Uncooked, unpressed, Soft cheese with a natural rind
Wrapped in chestnut leaves
Made since the Roman times, this small AOC goat cheese from Alpes de Haute Provence, also called Banon à feuilles is a pungent, presssed and uncooked cheese. Produced with a particular process, Banon is first ripe and dried before being wrapped in chestnut or plane tree leaves. It is then dipped in alcohol to soften the leaves and boiled in water and vinegar. Banon is woody, vegetal and sometimes slightly sharp. It is also very creamy. When you open it, the rind will be a bit brown because of the tint of the leaves.
Rosé wines (Cotes de Provences)
White wines (Chenin Blanc, Pinot Gris, Muscadet)
Red wines (Bordeaux, Beaujolais, Pinot Noir)
Sparkling wines (Champagne, Prosecco)
How to eat?
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