Its appellation comes from a small village leaning against the plateau of Albion, between Lure and Ventoux, nestled in the hills dear to Jean Giono (French writer and screenwriter, 1895-1970).

The Banon is made with goat milk from Provençale, Rove and Alpine breeds exclusively. The technique used by Patrick is that of soft curd, since the renneting can occur up to 18 hours after the milking.

In autumn, when the leaves fall, Patrick picks up the chestnut leaves one by one in anticipation of the future "cheese season". It takes 6 to 12 leaves to carefully "bend" each cheese.

MAC10025

Data sheet

Origin
France
Temperature
Chilled
Certification
AOP
Flavour
Natural Flavour
Dairy
Goat Cheese
Treatment
Raw
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