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» Banon «
Traditional, creamery, unpasteurized, natural-rind cheese made from a mixture of cow's, sheep's and goat's milk. It is a small rind cheese, sold wrapped in chestnut leaves and tied with raffia. This cheese takes its name from the market-town of Banon. The chestnut leaves keep the young, slightly acidic cheese moist and impart a fresh vegetable flavor with a hint of wine. As the cheese ages, blue and gray moulds and yeast are produced on and under the leaves, which contribute to the taste. Banon cheeses range from firm, mild and lactic to soft, creamy and tart, with a nutty flavor. The local specialty, Fromage Fort du Mont Ventoux, is produced by placing a young Banon cheese (without chestnut leaves) in an earthenware crock, adding salt and pepper and pouring over vinegar or local eau-de-vie. The crock is often placed in a cool cellar and the cheese left to ferment, with just the occasional stir. The longer it is left, the more ferocious it becomes.
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