Banon AOP offered by Fromagerie de Banon in France is a traditional French cheese originating from the village of Banon in the Alpes-de-Haute-Provence region. It is made from unpasteurized goat’s milk and is known for its unique packaging in dried chestnut leaves, which are softened and sterilized before use, then tied with natural raffia fibers.

This method not only protects the cheese but also contributes to its distinctive flavor and aroma. Its texture is soft, creamy, and smooth, becoming even softer and sometimes runny as it matures.

The taste is rich and complex, with pronounced notes of goat’s milk, earth, and woody undertones, while the aroma can be quite strong and characteristic. Banon is typically consumed after a minimum aging period of two weeks, though extended maturation can enhance its intensity and complexity.

It is often served with rustic bread, cherry or fig jam, and pairs well with dry white wines from the Côtes-du-Rhône, Ventoux, or Luberon regions.