“Meadow, oyster, mushroom, butter!” my friend Bronwyn cried on tasting Banon, the small, mottled goats cheese that emerged from its rustic chestnut leaf and raffia wrappings on Saturday nights’ cheese board.  What a wonderful surprise for my guests that such a strange little package could hold so much taste and bring forth such a delighted response. Wrapped in chestnut leaves soaked in wine or eau de vie (Marc), Banon is a distinctive unpasturised AOC goats cheese from the infertile but sunny soils around the town of Banon in Provence. The chestnut leaves help it last the winter and as it … Continue reading Banon – cheap at twice the price