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Banon de Chalais
Banon de Provence
General information:
Origin: Provence, Alpes, Côte d'Azur, France.
Strength: Soft.
Taste: Banon is a mild soft cheese with a nutty flavor and a firm supple texture.
As it ripens, the surface of the cheese takes on the color and the aroma of the leaf, and the odor of wet earth.
Fat content: Pasteurized Cow Milk. 45% Fat in dry matter= 20% fat
Season: Spring to autumn for goat's milk cheese; all year for cow's milk cheese.
Wine Pairing:
Chenin Blanc or Bordeaux.
Description:
Banon is a goat's or cow's milk cheese that is wrapped in chestnut leaves, dipped in marc de Provence or eau de vie, tied up with raffia and left to mature for a few weeks. It can be eaten young, while the leaves are still green and the cheese is crumbly and tart, or aged, when the leaves have turned brown, causing the crust to darken a bit. The flavor of an aged Banon à la Feuille has fruity and woodsy flavors with hints of the alcohol, which tickle your tongue. Truly delicious!
Recipes:
Figs with Banon
Serves: 4 persons.
Preparation Time: 15 minutes.
Cooking Time: 10 minutes
Ingredients:
Preparation:
Pre-heat the grill. Rinse and dry the figs. Split them in half lengthwise, and place them in a greased dish. Lay half a goat cheese on each fig half. Grind some pepper, sprinkle some thyme and drizzle a little olive oil on each one. Place under the hot grill to slightly melt the cheese and serve immediately.
Bon appétit.
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