Made from the mixture of cow's, sheep's and goat's milk, Pèbre d'Ai is unpasteurised, natural-rind cheese of round shape. Also famous as just Poivre D'Ane or Banon Au Poivre D'Ane, the cheese has its name according to summer savory, a southern European herb similar to thyme and mint, with a peppery bite which gives the cheese its characteristic flavour. The natural rind is white with a hint of blue or yellow and soft in consistency. The content of fat is 45 per cent. This cheese is very similar to Banon cheese and the period of ripening is about one month. Wrapped in sterilized chestnut leaves and best eaten from spring to autumn. It goes good with Coteaux d'Aix or white and rosy wines of Mont Ventoux.