Flavour : fruity, strong, woody
Aroma : strong

Banon is a soft unpasteurised cheese made from goat's milk produced in Banon, in the southeast of France. 
The cheese is wrapped in a case of chestnut leaves, held in place with raffia. Some of the producers dip the leaves and raffia in vinegar or eau-de-vie to impart a unique flavour to the cheese. The cheese develops blue and gray moulds on and under the leaves, leading to a strong and intense flavour.  The casing of leaves protects the washed-rind disc and allows the young, slightly acidic cheese to remain moist. It also imparts a fresh vegetable flavour with a hint of wine. Banon cheeses range from firm, mild and lactic to soft, creamy and tart, with a nutty flavour.
Banon goes well with crusty baguette, fresh fruits and a glass of dry white wine.

Country of origin : France
Region of origin : Provence-Alpes-Côte d'Azur
Milk type : goat
Pasteurised : no
Cheese type : soft bloomy
Fat content : 45%