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Banon de Provence

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At the heart of the Haute-Provence, goats at large, fed in flowers of serviceberry, sagebrush, savory, and sainfoin cades give milk rich as the last defenders of tradition transformed into a subtle Banon

Currently, he is bent 10 days after release in 4-5 chestnut leaves and tied with natural raffia. After more than a month of ripening, the pulp becomes soft. Its thin crust turns light brown, and leaf veins are printed more or less. The taste is powerful, so the cheese smells like humus.

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