A small French farmhouse cheese, Banon is uncooked and un-pressed with a soft, fine, pale yellow centre.

After an affinage of about two weeks the cheese is dipped in eau-de-vie, wrapped in chestnut leaves and tied with raffia. The leaves keep the young, slightly acidic cheese moist and impart a fresh vegetable flavour with a hint of wine.

This is a delightful cheese with a soft creamy texture, a slight tang, and a mild aroma of chestnut leaves.