The local race of goat herds (Provençal Common Goats, Roves, Alpines) has to ensure an average production limited to 850 Kg of milk a goat per year.

The goats’ diet is made up of pasture in meadows and/or on paths, of dry fruits mainly coming from the geographical appellation area. The goats graze in pasture lands a minimum of 210 days a year and during at least 4 months. They have to find most of their food in pasture. The fodder surface is at least equal to 1 meadow ha for 8 goats and 1 path ha for 2 goats. Any kind of breeding outside this area is forbidden , it’s the same for cheeses kept in a wet way and the cruciferes.

The adding of complements is necessary but it’s daily and yearly limited. It’s only composed of dry quality fodder (vegetables...) issued for more than 70% from the geographic zone of appellation and cereals (maize, barley, corn...).

1. TRANSFORMATION OF MILK INTO CURDS The Banon is exclusively made with unpasteurised and whole goat’s milk... After the milking the milk is curdled (from 1 to 2 hours) with an addition of rennet. Physic or chemical treatments are forbidden, except for a filtering to eliminate what’s impure and a milk warming to put the rennet (temperature between 29°C and 35°C).
2. DRAWING OF CURDS The curd is then spread into moulds, directly with a ladle (manual moulding). The curd drains for 24 to 48 hours at 20° C. During this stage it is regularly turned over. Any kind of mechanical moulding is forbidden.
3. MATURATION After the draining it is turned out and salted. At this stage it is a fresh Tome and it has to be matured between 5 to 10 days before folding. Then the Tome will be folded and the maturation in chestnuts leaves will last at least 10 days. It will develop there the specific flavours of Banon.
4. LABEL The Banon needs at least 15 days of maturation to be savoured . Then, before being sold, each Banon has to receive the specific label of cheese made in the respect of traditions.