[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”-63px|auto||auto||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
There is a legend, and there are historical records:<\/p>\n
Legend has it that Banon de Provence<\/strong> was particularly appreciated by the Romans and was served at the emperors’ table. Its name pays homage to the old village of Banon, located in Haute-Provence. Banon obtained its PDO (Protected Designation of Origin) with its certification in 2003. It is a cheese made from whole raw goat’s milk, collected from herds grazing in local meadows, following traditional farming practices. At the P’tit No\u00e9<\/strong> farm, it is made using the artisanal sweet curd technique, then hand-molded. Before aging for at least 10 days, Banon is ‘paill\u00e9’ (wrapped) to protect it from air: it is hand-wrapped in brown chestnut leaves, tied with natural raffia. This entire process gives the cheese its creamy center and distinctive aromas, reminiscent of mushrooms. <\/p>\n The Banon AOP \u00c9toile de Provence<\/strong> is a small goat cheese, easily recognizable by its brown chestnut leaf wrapping, its bloomy rind with a cream or golden color, and its smooth, creamy texture.<\/p>\n #cheese #luxembourg #cheeseshop #kaempffkohler #goat #provence #chestnut #banondeprovence<\/p>\n —<\/p>\n There is a legend, and there are written records:<\/p>\n Legend has it that Banon de Provence<\/strong> was especially appreciated by the Romans and was served at the emperors’ table. Its name pays tribute to the old village of Banon, located in Haute-Provence. It is a cheese made from whole raw goat’s milk. The milk is collected from herds grazing in local meadows, following traditional farming practices. At the Ferme du P’tit No\u00e9<\/strong>, the cheese is made using the artisanal \u201ccaill\u00e9 doux\u201d<\/em> (sweet curd) technique, then hand-molded. Before it is aged for at least 10 days, Banon is \u201cpaill\u00e9<\/em>\u201d (wrapped to protect it from air): it is hand-wrapped in brown chestnut leaves and tied with natural raffia. This entire process gives the cheese its soft, creamy center and its distinctive flavors, reminiscent of mushrooms. <\/p>\n Banon AOP \u00c9toile de Provence<\/strong> is a small goat cheese, easily recognizable by its chestnut leaf wrapping, its creamy or golden-hued bloomy rind, and its smooth, melt-in-the-mouth texture.<\/p>\n #cheese #luxembourg #cheeseshop #kaempffkohler #goat #provence #chestnut #banondeprovence<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" There is a legend, and there are historical records: Legend has it that Banon de Provence was particularly appreciated by the Romans and was served at the emperors’ table.Historical records, however, attest to its presence in Provence since the Middle Ages. Its name pays homage to the old village of Banon, located in Haute-Provence. Banon obtained its PDO (Protected Designation of Origin) with its certification in 2003. It is a cheese made from whole raw goat’s milk, collected from herds grazing in local meadows, following traditional farming practices. At the P’tit No\u00e9 farm, it is made using the artisanal sweet curd technique, then hand-molded. Before aging for at least 10 days, Banon is ‘paill\u00e9’ (wrapped) to protect it from air: it is hand-wrapped in brown chestnut leaves, tied with natural raffia. This entire process gives the cheese its creamy center and distinctive aromas, reminiscent of mushrooms. The Banon AOP \u00c9toile de Provence is a small goat cheese, easily recognizable by its brown chestnut leaf wrapping, its bloomy rind with a cream or golden color, and its smooth, creamy texture. #cheese #luxembourg #cheeseshop #kaempffkohler #goat #provence #chestnut #banondeprovence — There is a legend, and there are written records: Legend has it […]<\/p>\n","protected":false},"author":4,"featured_media":248726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-248725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
Historical records, however, attest to its presence in Provence since the Middle Ages.<\/p>\n
Historical records, on the other hand, attest to its presence in Provence since the Middle Ages.<\/p>\n
Banon received its PDO (Protected Designation of Origin) label in 2003.<\/p>\n