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FEBRUARY 2009


FEBRUARY, 2009

 



Banon ChèvreBanon Chèvre cheese has been made for a long time. Dating back to ancient Rome, it is said that emperor Antoninus Pius died in 161BC from eating too much of it. He must have really liked the cheese.

Besides its ability to kill, what makes this cheese so special? It's basically an unpasteurized goat's milk cheese from the Provence region of France. What's distinct about it is the method by which it's matured. The soft curd is molded into a ladle, then wrapped in green chestnut leaves that have been soaked in eau de vie, a clear fruit brandy. The 100 gram cheese are then tied with raffia.

When young, the cheese is supposed to be chalky and taste sour. It's best to buy it after it has aged some, which you can tell by the color of the leaves. Dark green or brown is best. The cheese we tried was from Fromagerie de Banon and was very soft and creamy with a slight nutty taste. It was very tasty, but I doubt one could eat enough to be fatal. It would make a pretty good last meal though.



posted by KRASK  February 23, 2009 16:26  Monday Cheese  comments (1)



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