Banon PDO
Matured in chestnut leaves, Banon is a hand-formed goat’s cheese from central Provence.
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: cut the raffia ties, then delicately remove the leaves before cutting it from the centre outwards.
A tip from the expert: Banon should be enjoyed when smooth and creamy, spread on rustic bread.
Composition
Type of cheese: soft cheese made with raw goat’s milk
Composition: raw goat’s milk (origin: France), salt, starter cultures, animal rennet, chestnut leaves.
Humidity: 40%
FDM: 60%
NUTRITIONAL VALUES FOR 100G
Energy
1 296 kJ / 312 kcal
Fat
of which saturates
25,0 g
25,0 g
Carbohydrates
of which sugars