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Cheese from France, Haute-Provence around the town of Banon
Raw whole goat milk is set quickly with rennet, not by slow lactic souring, and the curd is cut within two hours and drained in moulds. The small cheese ripens bare for 5 to 10 days, may be dipped in wine brandy, then is folded in brown chestnut leaves tied with raffia. It ripens at least 10 more days under the leaves.
| Raw whole goat milk | Commune Provençale, Rove and Alpine goats and their crosses; not standardised; renneted within 18 h of the oldest milking[cdc-bano2017] |
| Rennet (520 mg chymosin per litre)20–35 ml per 100 L of milk | [cdc-bano2017] |
| Lactic and ripening cultures | Allowed; nothing else may be added to the milk[cdc-bano2017] |
| Salt | Dry salt or brine[cdc-bano2017] |
| Wine brandy (eau-de-vie de vin) or marc | Optional dip or spray before wrapping[cdc-bano2017] |
| Brown chestnut leaves and natural raffia | Leaves picked when they fall in autumn, stored dry and softened in boiling water or 5% vinegar water; the raffia makes 6 to 12 rays[cdc-bano2017] |
| Starter | the specification allows lactic and ripening cultures to be added; rennet sets the curd |
Total time across the recorded steps: 17 days – 23 days
What changes: A full dose of rennet goes into raw goat milk warmed to about body heat
Output: renneted milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is set quickly with rennet, not by slow lactic souring, and the curd is cut within two hours and drained in moulds. The small cheese ripens bare for 5 to 10 days, may be dipped in wine brandy, then is folded in brown chestnut leaves tied with raffia. It ripens at least 10 more days under the leaves. Made in 9 steps over 17 days – 23 days. The longest step, ripen bare, takes 5–10 days (Ministère de l'agriculture 2017) and runs at at least 8 °C (Ministère de l'agriculture 2017).
| Main step | 5–10 daysSet[cdc-bano2017] | Ripen bare |
|---|---|---|
| Temperature | at least 8 °CSet[cdc-bano2017] | Ripen bare |
Unlike the slow lactic curds of northern France, Banon is set fast with rennet, a method the specification ties to the hot, dry Provençal climate. It then ripens folded in chestnut leaves, which isolate the cheese from air and help its aroma develop.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The specification cites a 15th-century gift of small soft rennet cheeses to King René of Provence. The first written record of folded goat cheeses named Banon is in Marius Morard's Cuisinière provençale of 1886. Banon was the main cheese market of the Lure and Albion country. The ministry says shepherds wrapped the cheeses in chestnut leaves in winter, when the goats were dry, to keep them. Banon was the first cheese of Provence-Alpes-Côte d'Azur to win an AOC, and it became an EU PDO in 2007.
