Banon vs Rocamadour
Banon
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Provence-Alpes-Côte d'Azur
Banon is a soft goat cheese from Provence-Alpes-Côte d'Azur in France. Each small round is wrapped in chestnut leaves and tied with raffia, which is how shoppers recognize it. The milk is goat's milk, and the curd is set in a way that stays gentle rather than sharply sour. Under the leaves, the paste is creamy and can turn almost runny when ripe. The leaves add a woody, slightly tannic note that plain fresh goat cheese does not have.
Rocamadour
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées
Rocamadour is a small soft goat's milk cheese from the Midi-Pyrénées region of France. Each piece is a low disk, light enough to serve whole, with a thin natural rind and a tender center. The milk is goat, and that flavor is part of the public identity, gentle at first and clearer as the cheese ripens. It sits in the family of southern cabécou, the little goat cheeses of this part of France. It is a board cheese and a spreading cheese, not a hard wheel.