![Fromage de Chèvre or Goat Cheese](https://images.rove.me/w_1920,q_85/nci6wfvo7r6vlgsz1lbz/provence-french-riviera-fromage-de-chevre-or-goat-cheese.jpg)
![Fromage de Chèvre or Goat Cheese](https://images.rove.me/w_1920,q_85/lgmicu3zicznkvxu9be0/provence-french-riviera-fromage-de-chevre-or-goat-cheese.jpg)
![Fromage de Chèvre or Goat Cheese](https://images.rove.me/w_1920,q_85/zt4nrk3jjlmbkptgo6ku/provence-french-riviera-fromage-de-chevre-or-goat-cheese.jpg)
Goat cheese has been a specialty of Provence since the Roman times. It was first made in the town of Banon in the département of Alpes-de-Haute-Provence. Today Banon cheese is a widely renowned treat. Goat's cheese is good both on its own and in dishes like tarts, salads, or quiches. Aside from the famous Banon à la Feuille, a small, round and soft, unpasteurized cheese wrapped in chestnut leaves, there's also another Provençal specialty called Fromage Fort du Mont Ventoux. It's a cheese made by seasoning young cheese with salt and pepper, dousing it in vinegar, placing it into an earthenware jar and leaving it in a cool place to ferment for a couple of years. If you're interested in the making process, you can even visit a goat farm and taste some fresh cheese there.