Banon is made with milk from goats of the Provencal, Rove, and Alpine breeds exclusively have an attractive white appearance with a soft, smooth texture. They are matured in brown chestnut leaves, wrapped with a strand of natural raffia for at least 15 days.
Banon is very popular in the Gallo-Roman age. During the Middle Ages, it was also present on the tables of the lords of Provence. The name "cheese of Banon" appears for the first time on the fairs and markets since it is quoted in the awards of Banon and Saint-Christol in 1270.
Banon is delicious on a slice of traditional bread, accompanied by cherry or fig jam.