Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm (2.8 in) in diameter and 2.5 cm (0.98 in) in height, and weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipment.

The Provençal specialty fromage fort du Mont Ventoux is created by placing a young banon in an earthenware jar.

The cheese is then seasoned with salt and pepper, doused in vinegar and eau-de-vie and left in a cool cellar to ferment.

As it is sold today, the cheese was first made by a couple in the village of Puimichel near to the town of Banon in the département of Alpes-de-Haute-Provence.

The affinage period lasts for two weeks, following which it is dipped in eau de vie and wrapped in chestnut leaves that have been softened and sterilized by boiling in a mixture of water and vinegar.