Banon Fermier

Intense and savoury with notes of fungi and walnuts. From Affineur François of Fromagerie Xavier.

R Raw Milk
How Much Cheese To Buy

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Product details

A ‘fermier’ or ‘farmhouse’ Banon is now a rare find. The traditional way to make this cheese is labour intensive, so most Banons are mass produced imitations that fall short in quality. The renowned affineur, François David, found a traditional maker of this cheese and embarked on a 10 year charm offensive to convince him to work with his affinage. A stunning cheese.

More Information
Country of Origin France
Milk Variety Goats'
Style of Cheese Soft
Vegetarian No
Organic? No
Suitable For Pregnant Women? No

Raw and whole goat's MILK, rennet, ferments, salt

Nutritional Info (per 100g) Energy 1.350KJ / 325Kcal |Fat 27g, of which saturates 18.2g | Carbohydrates 1.01g, of which sugars <1.01g | Protein 20.8g | Salt 1.48g
Allergen Advice

For allergens see ingredients in bold.

Pack Weight 80g

Keep refrigerated below 8°. Eat within 7 days of receipt or the date shown on cheese. Once you have cut into the cheese, eat within 5 days.

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