PDO Banon

Weight approx. 100 g

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The making of little cheese goes back to Roman times. It is mainly made from goat’s milk. After a period of two weeks allowing the cheese to mature, it is dipped in eau-de-vie and then wrapped in a chestnut leaf. The alcohol protects cheeses against bad mould and slowly chestnut leaf aroma influences the cheese’s taste. The farmers of the region eat the cheese by scooping it up with a teaspoon and washing it down with cooled local red or white wine. It has a soft creamy taste, reminiscent of milk, gradually influenced by the aroma of the chestnut leaf. The Banon is an uncooked, unpressed cheese with a fine white (on maturing the pate turns a yellowish colour), soft pate

carte banon



Name/DesignationPDO banon
RegionAlpes-de-Haute-Provence, Hautes-Alpes, Vaucluse, Drôme
MilkUnpastorized goat milkgoat
Cutting tips
100 g
TypeSoft paste
Production timeAll year
IngredientsUnpasteurized goat milk, salt, lactic starter, animal rennet
AllergensUnpasteurized goat milk, lactic starter
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