Coming from the market-town of Banon, just north of Aix in southern France, Banon is a soft unpasteurised cheese made from goat's milk. Granted AOC status in 2003, Banon is a very old, traditional cheese said to date back to the Gallo-Roman era.
 
The cheese is wrapped in a case of chestnut leaves, held in place with raffia. Cheese makers gather the leaves in autumn when they fall off the trees. Some of the producers dip the leaves and raffia in vinegar or eau-de-vie to impart a unique flavour to the cheese.
 
Banon is aged for a minimum of two weeks. As it ages further, the soft & sticky cheese develops blue and gray moulds on and under the leaves, leading to a strong and intense flavour. The casing of leaves protects the washed-rind disc and allows the young, slightly acidic cheese to remain moist.
 
Banon goes well with crusty baguette and fresh fruits.