Banon

Made since the Roman times, this small AOC goat cheese from Alpes de Haute Provence, also called Banon à feuilles is a small pungent, presssed and uncooked cheese. Produced with a particular process, the cheese is first ripe and dry a bit before to be wrapped into some chestnut or platane leaves that where dip into alcohol to softened them and boiled it in a mixture of water and vinegar. The cheese is woody, vegetal and sometimes slightly sharp. It is also very creamy. When you open it, the rind will be a bit brown because of the tint of the leaves, you can spread it on a slice of bread and accompany it with a glass of rose.