GASTRONOMY IN "ALPES DE HAUTE PROVENCE"
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Gastronomy and gourmet establishments in the Alpes de Haute Provence (04)
- GOAT CHEESE BANON (AOC):
Banon is made exclusively from raw goat milk and whole. This cheese is produced by the technique of "soft curd, one technique for high farm Provence (common in dry and warm Mediterranean) which allows the milk goat
cheese to become soft and mellow in the climate of Provence.
The cheese is in the form of small pallets weighing approximately 100g. Before folding, the volumes can be flavored (soaking in grape marc for example) and are refined a few days.
Then a very traditional, which gives it its unique character, goat's cheese from Banon is wrapped in chestnut leaves to protect air, or the fermentation continues for a few days.
The resulting mixture of flavors between sweet and sour milk tannins from chestnut leaves, gives this cheese taste so subtle character Banon AOC.
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Temporary announcements and other information related to gastronomy in the Alpes de Haute Provence (04)
BANON: FESTIVAL OF CHEESE - 22 Mai 2011
Come enjoy the goat cheese flavor so subtle and unique, with many other local products in the magnificent panorama of the Haute Provence
BANON: Spend a morning with us greedy - 10h00: Visit and tasting at a regional manufacturer (July & August), and Provençal cuisine workshop (August) Simiane the Rotunda. Sign up for the Monday morning Price: € 2 + in the expenses of the workshop 1 € / person.
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BANON: Discover a Montsalier to Honey - We will explain the production of good honey countries! Sign up for the Wednesday morning A visit to one at 9:30 and 10:30 Cost: € 2 / person. For 12 years, free.
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