Banon cheese is not very popular in the countries of the former Soviet Union, but this does not mean that Europeans treat it the same way. Its historical homeland is France, where to this day it is produced according to the classical canons without changing the original recipe.
The main feature of the banon is the use of exclusively goat’s milk. French manufacturers have taken care that scammers have no chance to learn how to fake this culinary delight. To protect their almost national treasure, the authors use a certificate indicating the originality of the cheese.
It indicates information that the product really meets the declared quality standards, and was also manufactured using a special technology for curdling the milk mass. Information is also printed there regarding the specific place in which the delicacy was produced, and then sent for subsequent aging.
Features of the technological process
Initially, the masters must collect goat milk only from fresh milk. They start processing it even before the milk has cooled. It is this nuance that is responsible for the preservation of the natural taste and aromatic characteristics that are preserved in the dish for a very long time.
After collection, the milk is mixed together with the starter for 45 minutes, while maintaining the temperature at around 35 degrees. Thanks to the verified conditions, it turns out to create a cheese mass of optimal consistency.
After curdling, the mixture is sent to special containers, where it will have to undergo double processing. It’s about bringing in a special kind of vodka made from grapes. Next, the banana must be wrapped with dried chestnut leaves and ribbons, which are created exclusively from palm fibers.
Then it remains only to wait until the semi-finished product can be eaten. To do this, the heads are sent to the cellars, where the temperature does not rise to the maximum allowable 14 degrees Celsius.
Depending on the aging period, two varieties of this famous French delicacy are divided: young and mature. The first option must be kept for no more than five weeks, and for the second, the period increases to 8 weeks.
The banon stands out against the background of numerous European analogues with an unusual shape – disc-shaped. Gourmets will also be pleased with the non-standard taste and smell. Even the crust, which quickly becomes dry, not only has a straw tint, but also gets a moldy coating of a barely noticeable blue tone. A soft mass is hidden under the crust, which can be consumed even with just a spoon.
The best culinary combinations
Due to the fact that the presented cheese has a fat content not exceeding 50%, it is highly valued by people who adhere to the principles of a healthy diet.
Deliciousness goes well with:
- fresh fruit;
- baked pears;
- cherry jam;
- wholemeal bread.
Such an addition to the table will look elegant if served with white wine or fragrant blackcurrant liqueur.
Dosed consumption of bananas has a beneficial effect on the functioning of internal organs. This is achieved due to the presence of antioxidants, as well as a chic vitamin and mineral complex. There is especially a lot of calcium and phosphorus here, which helps to form bone tissue, acting as a prevention of skeletal fragility.
The only warning if you want to taste French food is individual intolerance to the components. This can lead to an exacerbation of chronic diseases or the development of an acute allergic attack.