Banon cheese facts for kids
Quick facts for kids Banon |
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|---|---|
 Wrapped Banon  Unwrapped Banon |
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| Country of origin | France |
| Region, town | Alpes-de-Haute-Provence, Banon |
| Source of milk | Goats |
| Pasteurized | No |
| Texture | Soft-ripened |
| Aging time | at least 3 weeks |
| Certification | French AOC 2003, PDO |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Banon is a special French cheese that comes from the area around the town of Banon in Provence, which is in south-east France.
This cheese is also known as Banon à la feuille. It is made from goat's milk that has not been pasteurized (meaning it hasn't been heated to kill germs). Banon cheese is round, about 7 cm (2.8 in) wide and 2.5 cm (0.98 in) tall. Each cheese weighs around 100 grams. This soft, uncooked cheese has a smooth white inside. Before it is sent out, it is carefully wrapped in chestnut leaves and tied with raffia string.
Contents
History of Banon Cheese
Ancient Roots
Small goat's cheeses have been made in the dry, hilly areas of Provence for a very long time, even since Roman times. This shows how old the tradition of making cheese in this region is.
Modern Banon Begins
The Banon cheese we know today was first made by a couple in a village called Puimichel. This village is close to the town of Banon in the Alpes-de-Haute-Provence area.
How Banon Cheese is Made
The Aging Process
After the cheese is shaped, it goes through a special aging process called affinage. This period lasts for about two weeks. During this time, the cheese develops its unique flavor and texture.
Wrapping in Chestnut Leaves
After aging, the cheese is dipped in a type of fruit brandy called eau de vie. Then, it is wrapped in chestnut leaves. These leaves are prepared first by boiling them in a mix of water and vinegar. This makes the leaves soft and clean.
Best Time to Enjoy
Banon cheese tastes its best when it is made between spring and autumn. This is usually when the goats' milk is at its finest quality.
Special Recognition
In 2003, Banon cheese received the Appellation d'Origine Contrôlée (AOC) label. This is a special French certification that protects the quality and origin of certain foods. It means that Banon cheese must be made in a specific way and in a specific area to be called "Banon."
