maturing
Banon de Chevre
| Milk | Region | O.T.o.M | Best Season |
| Goat | Provence | 10 to 20 days | April-October |
| Wine recommended | Dry White Cassis |
| A.O.C. obtained in 2003. | A very creamy goat cheese with a strong flavour wrapped in chestnut leaves. |
maturingBanon de Chevre
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