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278:'s milk and is circular in shape, around 7 cm (2.8 in) in diameter and 2.5 cm (0.98 in) in height, and weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in
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leaves that have been softened and sterilized by boiling in a mixture of water and vinegar. The cheese is at its best when made between spring and autumn.
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and left in a cool cellar to ferment. The concoction will develop an increasingly fierce taste capable of lasting for many years .
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323:. As it is sold today, the cheese was first made by a couple in the village of
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Small goat's cheeses have been made in the dry hills of
Provence since
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Cheeses with designation of origin protected in the
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jar. The cheese is then seasoned with salt and pepper, doused in
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period lasts for two weeks, following which it is dipped in
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49:. Unsourced material may be challenged and removed.
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327:near to the town of Banon in the département of
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299:is created by placing a young banon in an
109:Learn how and when to remove this message
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251:made in the region around the town of
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47:adding citations to reliable sources
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358:Appellation d'Origine Contrôlée
34:needs additional citations for
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525:Bleu du Vercors-Sassenage
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370:List of goat milk cheeses
270:, it is an unpasteurized
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695:Sainte-Maure de Touraine
289:The Provençal specialty
237:Related media on Commons
329:Alpes-de-Haute-Provence
162:Alpes-de-Haute-Provence
356:Banon was awarded the
660:Pouligny-Saint-Pierre
360:(AOC) label in 2003.
282:leaves and tied with
595:Fourme de Montbrison
580:Crottin de Chavignol
43:improve this article
922:Goat's-milk cheeses
912:Cuisine of Provence
776:DĂ©lice de Bourgogne
675:Rigotte de Condrieu
286:prior to shipment.
881:Vacherin Mont d'Or
726:Baguette laonnaise
268:Banon Ă la feuille
16:French goat cheese
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826:Mottin charentais
771:DĂ©lice d'Argental
714:Non-AOC varieties
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148:Country of origin
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520:Bleu des Causses
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433:Official website
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201:at least 3 weeks
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876:Tomme de Savoie
866:Saint-Marcellin
856:Saint Agur Blue
741:Brillat-Savarin
721:Abbaye de Tamié
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590:Fourme d'Ambert
510:Bleu d'Auvergne
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442:Tout Un Fromage
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266:Also known as
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172:Source of milk
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99:September 2014
58:"Banon cheese"
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135:Wrapped Banon
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60: –
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54:Find sources:
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32:This article
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871:Saint-Paulin
751:Cancoillotte
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296:Mont Ventoux
292:fromage fort
290:
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193:Soft-ripened
158:Region, town
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41:Please help
36:verification
33:
791:Explorateur
645:Ossau-Iraty
575:Coulommiers
515:Bleu de Gex
335:Manufacture
321:Roman times
301:earthenware
221:Named after
182:Pasteurized
901:Categories
846:Rochebaron
836:Port Salut
680:Rocamadour
640:Neufchâtel
396:References
390:Stracchino
347:eau de vie
309:eau-de-vie
274:made from
198:Aging time
69:newspapers
816:Mimolette
796:Faisselle
766:Clochette
685:Roquefort
670:Reblochon
635:Mâconnais
620:Mont d’Or
615:Maroilles
565:Chevrotin
555:Chabichou
545:Camembert
495:Abondance
440:Banon in
414:europa.eu
385:Reblochon
325:Puimichel
851:Sarasson
841:Raclette
705:Valençay
665:PĂ©lardon
600:Laguiole
585:Époisses
560:Chaource
505:Beaufort
364:See also
351:chestnut
342:affinage
280:chestnut
257:Provence
806:Gaperon
761:Chaumes
746:Cabécou
650:Picodon
630:Munster
625:Morbier
610:Livarot
605:Langres
540:Brocciu
380:Robiola
375:Fontina
315:History
305:vinegar
209:French
190:Texture
83:scholar
811:Metton
786:Etorki
700:Salers
550:Cantal
410:"DOOR"
284:raffia
272:cheese
261:France
213:2003,
152:France
85:
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64:
56:
570:Comté
500:Banon
253:Banon
247:is a
245:Banon
225:Banon
176:Goats
166:Banon
124:Banon
90:JSTOR
76:books
736:Brie
339:The
307:and
276:goat
62:news
487:AOC
294:du
255:in
215:PDO
211:AOC
45:by
903::
412:.
331:.
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185:No
164:,
471:e
464:t
457:v
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112:)
106:(
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97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
