Mascaré

1. History

Mascaré de Banon is a traditional Provençal cheese rooted in the ancestral know-how of goat and sheep farming around Banon. Historically mentioned in local fairs since the Middle Ages, it originated from the need to preserve milk from goats and sheep during dry periods. Its distinctive square shape and chestnut leaf wrapping recall the pastoral methods of regional herders.

2. Physical characteristics

This fresh cheese has a square shape weighing about 110 grams, with a soft, creamy paste made from raw whole milk of goat and sheep. It has no or minimal rind, often protected by chestnut leaves tied with raffia for short ripening. The texture remains supple and velvety, typical of lactic fresh cheeses.

3. Taste profile

Mascaré de Banon delivers a mild, slightly tangy taste with pronounced goat and sheep notes from the garrigue terroir of Provence. Its freshness is balanced by a creamy mouthfeel, without excessive bitterness. Best enjoyed young to preserve its tenderness, plain or in cooking.

4. Production zone and period

Produced in the Banon area of Alpes-de-Haute-Provence, on a dry, sunny terroir ideal for pastoralism. Manufacturing mainly occurs in spring and summer when goats and sheep produce the most milk. Involved departments include Provençal zones suited to this livestock.

5. Certification

Mascaré de Banon lacks AOC, AOP, or IGP labeling, though linked to the neighboring Banon AOC terroir. Production remains artisanal and local, honoring traditions without official EU protection. Initiatives may emerge to recognize its authenticity.