Fromagerie de Banon
Dairy in Banon since 1958, making Banon AOP folded by hand in chestnut leaves, and Tome de Provence, with milk from nine producers within 90 km. Visitors buy at its village shop.
About Tomme de Provence
A traditional creamy goat's cheese of Provence, made from raw whole milk of Alpine, Provençale and Rove goats. French Wikipedia says it is made like Banon, by the soft or mixed curd method, but is not wrapped in chestnut leaves. It is a small puck, about 6 to 7 cm across and 1 to 2 cm high, or a slightly larger 8 cm by 2 to 3 cm for about 100 g, ripened for ten days to three weeks. It has no protected name; producers have said they want to protect it with an AOC or IGP. The Fromagerie de Banon makes one.
Made in: Provence (no delimited area; producers are seeking an AOC or IGP)
On the plate
Medium strength, with notes of walnut and spice and a touch of acidity, according to French Wikipedia. The white paste runs from creamy to runny as the cheese ripens.
Rind: white bloomy rind
Wine and cheese
What to pour with Tomme de Provence
Cassis blanc Provence
Our pickThe sommelier quoted on French Wikipedia, Emmanuel Delmas, says goat's cheese suits a fresh, expressive white with long acidity. Cassis blanc has it: high acidity, citrus and almond against the tomme's walnut, spice and creamy paste.
Provence white partly fermented or aged in old oak Provence
Our pickTomme de Provence is creamy, with walnut and spice and a touch of acidity. A Provence white with part of the wine raised in old oak gains texture without vanilla, and its saline finish and fennel or almond notes sit beside the walnut.
Côtes de Provence or Coteaux Varois rosé, medium-bodied, made in steel Provence
Our pickA medium-bodied Provence rosé, fermented mostly in steel, has red currant, citrus and high acidity. The acidity meets the tomme's touch of tang, and the body leaves the creamy paste and its walnut and spice notes alone.
Medium-bodied Provence red raised mainly in concrete Provence
Our pickTomme de Provence is medium in strength, with walnut and spice and a touch of acidity. A medium-bodied Provence red raised mainly in concrete, with plum, wild herbs and moderate tannin, picks up the spice without weighing on the creamy paste.
The grapes behind these winesGrenacheMarsanneRolleClairetteCinsaultSemillon
From the source
Where to buy and taste it
Fromagerie Lemarié
Fromager-affineur on rue d'Italie in Aix, run by Benoit Lemarié, with more than 150 varieties, raclette and fondue ranges and platters for receptions. Delivers free within the Pays d'Aix.
Fromagerie Bellon
Cheesemongers in Aubagne since 1900, when Louis Bellon came from Ristolas in the Queyras; Charles-Henri Bellon, the fourth generation, runs the shop on rue Rastègue. Cheeses from every region, brousses du Rove, cachaille.
La Fromagerie d'Auriol
Cheese shop run by Laurent and François, with more than fifty cheeses from small producers in France and Europe, from a local farm goat's cheese to truffle cheese, plus charcuterie, wine and preserves.
Cheese experiences nearby
Fête du Fromage de Banon
Annual cheese festival: the village goes pedestrian for a producers' market of cheese, bread, wine and honey, with Banon folding and cheese-making demonstrations and a public judging for the Banon d'Or. The 32nd edition, on Sunday 17 May 2026, had Corsica as guest.
Fête de la chèvre, Rognes
Goat festival with about 20 stands of goat farmers and producers, animals, food and drink on site and free activities for all ages, held whatever the weather. The 30th edition was held on Sunday 12 April 2026.
Milking workshop and farm breakfast, Fan de Chèvre
Join the farmer for the morning milking of the goats, then share a farm breakfast made from the dairy's own products. Suitable for children, with a limit of ten people. Booked through the Cassis tourist office, where reviews are dated September 2026.
Goat farm visit and tasting at Fan de Chèvre
Guided visit of an artisan goat farm in Cassis: meet the animals, learn how the cheeses are made, then taste farm products. A glass of wine can be added, and the shop sells the cheeses.
Tomme de Provence: questions
Is Tomme de Provence protected?
No. French Wikipedia says producers want to protect it with an AOC or IGP, but it has no protected name at the moment.
How is it different from Banon?
French Wikipedia says it is made the same way as Banon AOC, by the soft or mixed curd method, but it is not wrapped in chestnut leaves.
What does the rind look like?
Thin, powdery and supple, a flowery rind that can turn brown or ash grey as it ages, over a glossy white paste that runs from creamy to runny.
Same cheeseboard
More cheeses from Provence
Plan the trip
Visit Tomme de Provence country
Tastings and tours where it is made, and somewhere to stay.
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Sources: fr.wikipedia.org, www.fromagerie-banon.fr. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.