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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. Made in 9 steps over 18 days – 24 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). Lactic bacteria from the raw milk or added lactic cultures and Surface flora (yeasts and moulds, natural or from ripening cultures), which must cover the bare cheese before it is wrapped do most of the fermenting.
| Main step | 5–10 daysSet[cdc-bano2017] | Ripen bare |
|---|---|---|
| Temperature | at least 8 °CSet[cdc-bano2017] | Ripen bare |
| 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] | |
| 20–35 ml per 100 L of milk | Rennet (520 mg chymosin per litre)[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][inao-bano] | |
| Starter | rennet is the main coagulant; lactic and ripening cultures are allowed |
Total time across the recorded steps: 18 days – 24 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
Unlike the slow lactic goat cheeses of the Loire, 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 keep air out and pass tannins into the cheese.
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. Cooking the cheese removes the risk.
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. Folding the cheeses in leaves kept them through winter, when the goats were dry. It became an appellation in 2003.
