A Provençal goat's milk cheese made from unpasteurised milk and wrapped in chestnut leaves, Banon has a mild milky taste that develops an earthy nuttiness as the cheese ages and the leaves dry.It looks so pretty it's almost a shame to eat it until you open the leaves and dive in.
What with? Not a fussy cheese, Banon can be paired with a red, white or a rosé. A (not too chilled)Sancerre Domaine Bonnardwould be a good choice, if you want to go for white. Fig crackers and goats cheese are a lovely combination. Opening the leaves is a bit of an occasion which is great to share with friends.