Goat Cheese Grilled in Grape Leaves


Preparation info

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Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

A rustic French cheese called banon (BAN-awh) inspired this dish. It’s a specialty of the Alps Maritime region. The cheese is made from cow’s or goat’s milk, then wrapped in chestnut leaves and cured with marc (a brandy made from the residue of grapes after the juice has been extracted), which gives it a nutty, slightly winey flavor. I’ve taken the idea one step further, grilling the cheese in grape leaves. The grilled grape leaves impart a piquant, woodsy flavor to the cheese while