Provence · France
Banon.
Banon is a whisper of Provence wrapped in chestnut leaves—soft, creamy goat cheese with a tangy bite that opens into earthy, herbaceous notes. The natural rind carries whispers of hay and funk, while the leaf wrapper imparts subtle tannins and a faint spirit warmth that lingers on the palate, making each bite taste like terroir itself.
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The story
How it's made.
Why it tastes that way.
Banon is the only Provençal cheese to hold AOC status. The cheese is named after the village of Banon in the Alpes-de-Haute-Provence.
Its defining feature is wrapping in chestnut leaves soaked in eau-de-vie, which imparts earthy, slightly tannic notes. It received AOC protection in 2003.
Production · spec
- Milk
- Goat · raw
- Family
- Soft-bloomy
- Rind
- natural
- Age
- 0–1 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Banon's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Banon.
25 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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Verified counter listings coming soon. Our team updates listings monthly.