An ancient goat cheese from the Alpes-de-Haute-Provence, Banon was appreciated by the Roman emperors (Antoninus Pius, a native of Nîmes, is allegedly said to have died in AD 161 after eating too many). Jules Verne was a big fan, too.
Each cheese, after maturing for five to ten days, is wrapped in a chestnut leaf (sometimes these are first soaked in marc for ten days), to preserve and keep it soft, but also for the leaf to impart its tanins into the Banon, lending the cheese its unique taste. It’s often served with fig or cherry jam.
AOP since 2003.
Image by Coyau / Wikimedia Commons / CC BY-SA 3.0