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Banon/Banon á la Feuille

A French 'rind-washed', full-bodied, farmhouse cheese which has been produced in this alpine area of France for centuries - originally in the village of Puimichel. To keep this hand-moulded cheese moist, it's wrapped in chestnut leaves and tied with raffia.

A cows' milk version is made all the year, this being joined by a goats' milk variety between the spring and autumn.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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