Pronunciation: [ba-NON; bah-NAW<em>N</em>]

A French cheese named after a town in northern Provence and traditionally produced with raw goat's milk, though pasteurized versions are made with cow's, goat's or sheep's milk or blends of these milks. Banon is classically wrapped in chestnut leaves that have been soaked in marc, white wine or vinegar water; the leaves are secured with raffia. Some versions are not wrapped in leaves but rather seasoned with herbs; others are coated with black pepper. Banon is sold in small rounds. The thin, off-white rind can develop light blue and gray mold as the cheese ripens; the interior is white. Banon cheeses are typically ripened for 2 to 3 weeks but sometimes for up to 2 months. They have a soft to semisoft texture and a mildly milky, lightly tangy flavor. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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