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.