Banon is a goat’s milk cheese from the Provence-Alpes-Cotes d’Azur region of France. After aging for two weeks, the cheese is dipped in eau-de-vie and wrapped in a chestnut leaf that has been sterilized by boiling in water and vinegar. The eau-de-vie protects the cheese against bad mold. As it ripens, the surface takes on the color and aroma of the leaf. This cheese is usually available spring through autumn. To serve it, leave it in the chestnut leaf and just cut the top of the chestnut leaf off so that there is access to the cheese. (As with all cheeses, bring it to room temperature before serving.)
↧