Banon cheese

Residents of France know a lot about food, as evidenced by the colossal number of dishes that were invented by the French and were able to become a real classic of the global culinary tradition. It is worth paying special attention to the famous varieties of French cheeses, one of which will be discussed in this publication.

Banon cheese or Banon refers to a galaxy of famous soft French cheeses. Banon cheese is made from goat's milk. This type of cheese is considered one of the oldest varieties of the product. As it turned out, the recipe for Banon cheese was known to people back in the days of Ancient Rome. Over time, some adjustments were made to the original cheese making process.

Interestingly, Banon cheese received a certificate of authenticity of origin only in 200

3. This document means that only the product that was made in a certain place and passed mandatory quality control can be called Banon cheese. For the production of Banon cheese, a specially developed milk fermentation technology is used.

To make Banon cheese, goat's milk is processed directly after milk extraction until the product has cooled. This is an incredibly important point, without which it is impossible to achieve the distinctive taste, aroma and consumer qualities of Banon cheese. Rennet starter is introduced into goat's milk, which starts natural processes of fermentation during 45 minutes at temperature in 35S.

After time, the milk becomes fermented and a dough-like raw fermented milk mass is obtained. The resulting mass is placed in special devices or scones. An important point in the production of Banon cheese can be considered the treatment of the future fermented milk product with local varieties of grape vodka. After the cheese mass has been treated with vodka, Banon cheese is wrapped in dried chestnut leaves.

Moreover, Banon cheese is bandaged exclusively with ribbons made from Raphia or Raphia palm fibers. In this form, Banon cheese ripens in special dark cellars at a temperature of 14 C. There are two main types of Banon cheese:



the young Banon cheese matures for no more than five weeks;

mature Banon cheese is kept in cellars for no more than eight weeks.



The Banon cheese head is disc-shaped and weighs about 120 grams. Banon cheese has a great taste and aroma. The chestnut leaves make Banon cheese taste brighter and richer. The leaves give cheese, the essential oils and tannins contained in the chemical composition. The cheese is distinguished by the presence of a dry straw-colored crust with a gray-blue coating of noble mold and soft cheese pulp that can be eaten with a spoon. Banon cheese is perfect with fresh fruit as well as blackcurrant or pear liqueurs.