Feeding freely on the hillsides of the Sault country, goats provide a generous supply of a milk which is flavoured by the plants and aromatic plants that are the basis of their diet. Their delicate scents are found in the resulting cheese.
The villages of Montbrun-les-Bains (12 km from Sault) and Banon (29 km from Sault) celebrate cheeses on the first Sunday of April and on the third Sunday of May.
The little original...
The most famous of them, Banon AOP cheese, is made exclusively from raw milk, matured in brown chestnut leaves and bound with a strand of raffia.
The goatherd is a master in making cheese produced from a single milk. Production is seasonal generally extended from March to November.
