Banon cheese is a soft French cheese made in Provence from goat’s milk and wrapped in chestnut leaves, giving it a woody/fruity flavor. It has a long history dating back to the Middle Ages and is regulated by the French government. It should be eaten soon after ripening and is pronounced ban-awh.
Banon cheese is a delicious soft French cheese named after the town where it is made, Banon, in Provence. The cheese normally ripens young and has a woody/fruity flavor that it takes from the chestnut leaves in which the cheese is wrapped. Typical Banon cheese is made from goat’s milk, although cow’s milk is occasionally added. The milk is, in most cases, not pasteurized.
The history of Banon cheese dates back to the distant Middle Ages. The earliest references to Banon cheese date back to 1270 CE. It was then, and continues to be just one of many soft cheeses typically made by farmers, that is popular and distinctly French.
Most types of Banon cheese are shaped by hand and left to rest for 5 days before being wrapped in chestnut tree leaves. The wrapped cheese is considered mature after two weeks and can then be sold. Since it’s a fresh cheese, its flavor doesn’t improve much with age. In fact, Banon cheese should be eaten soon after it is fully ripe and ripe.
As the cheese is wrapped in chestnut leaves, it quickly absorbs some of the flavor of the leaves, explaining what many call a fruity/woody flavored cheese. Some find the cheese’s fragrance a bit strong, while other cheese lovers suggest that it has only a slight nut-like fragrance, certainly not comparable to cheeses like kasseri or Limburger.
It can excite your culinary instincts to both buy and eat Banon cheese. It tends to be sold in its chestnut wrappers and can also be wrapped in straw or raffia. So, you buy a very nice package when you buy Banon cheese.
When you buy Banon cheese from France, you can be sure that you will always get a similar product. French, which awarded Banon the AOC, or term of controlled origin in the 2000s, regulates the production of the cheese. This means that only some cheeses that meet the French standards for making Banon cheese can be called that. The French regulate all aspects of how, where and when Banon can be produced and labeled in their country.
If you’re looking for Banon cheese in the good cheese sections of grocery stores or specialty stores, it’s important to know how to pronounce it. The word Banon is pronounced ban-awh. The final n as in many French words is not pronounced. You can also find Banon cheese called Banon à la feuille, translated as cheese of the leaf or cheese with a sheet. Usually in the United States, you can simply ask your local cheese expert at a good grocery store or deli for ban-awh, to find this excellent soft cheese.
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