Banon cheese is maybe the most renown of the many kinds of goat cheese typical from Provence. It is also one of the easiest to recognized being folded into chestnut leaves, as the DOP rules, and the tradition wants. However be aware of scums: being one of the most popular it is also one of the most copied ones. Let me introduce you to the real thing and explaining to you why it is not enough to be folded in chestnut leaves, to be a real Banon!
We will visit together a goats farm, meet the producer and learn about all aspects of cheese: production techniques, history, tasting techniques. At the end of the day, you will be able to speak about cheese as if you were a real cheese sommelier!