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With nearly 600 different varieties produced in 21 regions,
France is unparalleled in its vast selection of fine cheeses. More French Cheese Here
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Banon
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Banon
Price: $4.99
To order click here: Buy It, Now! | More Info!
Banon is a northern Provençal cheese that comes in a 3.5-ounce mini wheel, traditionally wrapped in chestnut or grape leaves and tied with raffia.
Banon cheese was already very well-known in the Gallo-Roman era and the
Roman emperor Antonin Le Pieux. Predominantly a goat's milk cheese, Banon also has small amounts of cow's and sheep's milk blended into its recipe. It is best after having ripened for a few weeks, during which time it develops a smoother texture and richer flavor. Ripening often results in a small amount of edible blue mold under the wrapper.
Made from pasteurized goat’s, ewe's and cow's milk, 3.5 ounces
Cheese from Provence
Price: $4.99
To order click here: Buy It, Now! | More Info! |
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Three levels of shipping from which
to choose.
- UPS
Next Day
- UPS 2nd
Day
- USPS
Priority Mail
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“Banon” cheese is made from unprocessed milk, coming from
mixed or "sweet" curds resulting from 1-3 hours of coagulation.
Hand-ladled, it is twice returned to its cheese-sieve, for a vigorous
salting, and a pre-maturing of 4-6 days before being wrapped in its
leaves. From this point on, maturing takes 5-15 days.
This cheese should be creamy, full-flavored, but not strong. |
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Availability and Price Subject to change.
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French Cheese:
Abondance,
Aged Mimolette,
Agour Ossau Iraty,
Banon,
Bleu d'Auvergne,
Brie,
Camembert, Chatelain,
Cantal,
Chaource,
Cheese
Fondue, Coulommiers,
Etorki,
Fourme d'Ambert,
Gruyere,
Laughing Cow,
Morbier,
Munster,
Petit Basque,
Pont
l'Eveque, Raclette,
Roquefort, Saint Marcellin,
Fromage,
French Cheese Board,
French Cheese sampler and much more
Cheese
here!
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French Cheeses
Information on over 350 cheeses made in France. A concise introduction
serves not only as a guide to interpreting each entry's economically
arranged information but also to alert the reader that attention will be
given to methods of production, aroma, taste, fat content, milk-type, and
the ideal accompanying drinks. |
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This site was last updated on
07.06.2007
More information: Site Map
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