Division (c) Production techniques

The use of soft curd is necessary because of the prevailing climatic conditions (high temperatures and dryness). Without specific techniques it is impossible in this region to cool the milk and then keep it at a low temperature in order to allow lactic bacteria to work without the milk turning sour. Therefore the curdling, i.e. the coagulation, of the milk must be activated with rennet.

Wrapping the tommes of cheese helped provide food all year round, in particular in the long winter months when the goats did not give milk.

‘Banon’ results from the combination of all these factors: a poor environment suited to extensive goat breeding and made the most of by man, a hot and dry climate leading naturally to the use of renneted curd and a processing technique (wrapping) permitting the long-term preservation of the cheeses.