Cheese tastings, cave tours, markets and cheese routes in Provence.
A guide to cheese experiences in Provence.
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.
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.
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.
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.
Discover Aix en Provence, admire the famous Place de la Rotonde, visit the old historic center and take time for lunch in a local restaurant. Then stop at a vineyard t...
There are many food tours in Aix with a huge choice of boutiques..but also many people, noise, rush... If you prefer to get out of the city, live a peaceful, local exp...
Let me share my Provence with you: explore Sainte-Victoire vineyards, taste exceptional rosé wines, enjoy a gourmet picnic prepared by me and experience authentic mome...
Brown chestnut leaves tied with a strand of natural raffia. INAO says the cheese ripens in them so that chestnut tannins migrate into the paste. The Fromagerie de Banon says it gathers its leaves from early November, dries them until mid-January and moistens them again before wrapping.
INAO suggests fig jam and a glass of white wine from the cheese's own terroir, such as Coteaux de Pierrevert, Côtes du Rhône, Ventoux or Luberon.
INAO's specification gives 75 to 85 mm across with its leaves, 20 to 30 mm high and 90 to 110 g without them. Androuet describes a slightly domed disc 7 cm across and 2.5 cm thick, about 110 g; French Wikipedia says 6 to 7 cm in its summary and 8 cm by 2 to 3 cm for about 100 g elsewhere.
INAO says at least 15 days of ripening are needed before it can be eaten, with the final stretch spent under the chestnut leaves.
Traditionally it is served in its cone, plain or with a coulis or other accompaniment, according to French Wikipedia, which also quotes Jean Froc: it is still eaten sweetened with orange flower water, or used as the base of an egg cake.
No. French Wikipedia says the AOC and AOP version is made from whole milk of the Rove goat, not from whey, so unlike other brousses it counts as a cheese rather than a recuite.
Androuet's page for the cheese lists rosé de Provence under "Vins associés", without further comment.
No. French Wikipedia says producers want to protect it with an AOC or IGP, but it has no protected name at the moment.