# Commission Implementing Regulation (EU) No 1211/2013 of 25 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Banon (PDO)], Division 3.2: Description of the product to which the name in (1) applies

Extent: E+W+S+N.I.

Banon is a soft cheese made from raw, whole goat’s milk. It is produced by rapid curdling (using rennet). The matured cheese is entirely wrapped in natural brown chestnut leaves and tied up with six to twelve strands of natural raffia forming a radial pattern.
After maturing for a minimum of 15 days, including 10 days in its leaf wrapping, ‘Banon’ is smooth, creamy, velvety and soft. The rind is a creamy-yellow colour under the leaves. With the leaves, the cheese is 75 to 85 mm in diameter and 20 to 30 mm in height. The net weight without leaves after the maturation period is 90 to 110 grams.
The cheese contains a minimum of 40 grams of dry matter per 100 grams of cheese and 40 grams of fat per 100 grams of cheese when completely dry.

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Source: https://www.legislation.gov.uk/eur/2013/1211/annex/II/division/CONSOLIDATED/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1211/annex-II/division-CONSOLIDATED/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.