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AOC — PDO — Provence-Alpes-Côte d'Azur
A chestnut leaf tied with raffia, an Alpine fragrance, a history stretching back to the Romans.
Goat’s cheese from Provence-Alpes-Côte d'Azur, PDO (AOP) since 2007.
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Banon draws its origins from the mountainous cradle of Haute-Provence, across the Monts du Vaucluse and the Apt-Forcalquier syncline, where the borders of Alpes-de-Haute-Provence, Hautes-Alpes, Drôme and Vaucluse meet. The cheese was already present and enjoyed on medieval tables, though the exact origins of its making are not known with certainty. One legend even dates its origins back to Antiquity: the Roman Emperor Antoninus Pius (86–161) is said to have eaten so much of it that he died of indigestion — though there is no proof that it was indeed Banon.
Banon's distinctive hallmark lies in its finishing: the matured, soft-paste cheese, uniform, creamy and unctuous, is entirely covered in natural brown chestnut leaves, tied with natural raffia arranged in 6 to 12 rays. This wrapper of leaves, beneath which the rind takes on a creamy-yellow hue, characterises the cheese once matured: a diameter of 75 to 85 mm, a height of 20 to 30 mm, and a net weight of 90 to 110 g.
Banon obtained its appellation d'origine contrôlée by decree of 23 July 2003, followed by European registration as a PDO under Regulation (EC) No 641/2007. The product specification mandates raw, whole goat's milk from Commune Provençale, Rove and Alpine breeds, renneting between 29 and 35 °C, unmoulding 24 to 48 hours after moulding, followed by a two-stage maturation — 5 to 10 days before wrapping in leaves, then at least 10 further days under leaves, making a total of at least 15 days after renneting. The appellation area covers 179 mid-altitude Mediterranean mountain communes, spread across Alpes-de-Haute-Provence, Hautes-Alpes, Drôme and Vaucluse. The Syndicat interprofessionnel de défense et de promotion du Banon, based in Manosque, currently brings together the appellation's milk producers as well as its farmhouse and artisanal cheese-makers.
Appearance
A flat cylindrical cheese, 75 to 85 mm in diameter with a net weight of 90 to 110 g, entirely covered in natural brown chestnut leaves tied with raffia; beneath the leaves, the rind is creamy yellow.
Aroma
A nose of chestnut and undergrowth, evoking the scents of the Haute-Provence garrigue.
Taste
Creamy on the palate, slightly tannic, with notes of caramel and chestnut honey. A dry, lingering finish reminiscent of chestnut bark.
Texture
Soft, uniform, creamy and unctuous paste, supple at the core; the more matured the cheese, the runnier it becomes.
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Best enjoyed plain, at room temperature, allowing the paste to release all the woodland aromas of Haute-Provence. It is traditionally served with fig jam and a glass of white wine from its local terroir — Coteaux de Pierrevert, Côtes du Rhône, Ventoux or Luberon. As a starter, it also pairs wonderfully with a rocket salad, chestnut honey and walnut halves, or finds its rightful place on a mountain cheese board, alongside Reblochon or Mont d'Or.
Since: 2003
Area covered: Alpes-de-Haute-Provence, PDO area extended to Hautes-Alpes, Drôme and Vaucluse
Key requirements: Decree of 23 July 2003
Since: 2007
Area covered: Alpes-de-Haute-Provence, PDO area extended to Hautes-Alpes, Drôme and Vaucluse
Key requirements: Raw, whole goat's milk (Commune Provençale, Rove, Alpine breeds); renneting between 29 and 35 °C; maturation for a minimum of 15 days (5–10 days before wrapping + at least 10 days under leaves); natural brown chestnut leaves tied with raffia; area: 179 communes (04, 05, 26, 84)
Trade association
Artisan
GAEC
GAEC
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