Banon
This delicious little French cheese, named for the market town of Banon in northern Provence, is wrapped in chestnut leaves soaked in wine or eau-de-vie and tied with raffia, this colourful Provencal cheese only sheds its wrapping just before being eaten. It is a soft cheese which becomes creamy as it ripens. Banon is moist, nutty and reminiscent of white wine, but with age the rind softens until the cheese runs out revealing layers of character. Small but powerful, a real treat!