Gaperon

The Gaperon is a soft to semi -hard cheese from Auvergne, seasoned with garlic, ground pepper and herbs. Its fat content is 40-50 % in the dry matter. It is made from cow's milk, preferably raw milk. After a maturation period of about three weeks to eight weeks, he can be eaten, preferably during the summer months from about May to October.

Gaperon originally prepared from the remaining after the churning of butter milk, fresh milk to zusetzte. The word means Gape in the dialect of Auvergne buttermilk.

The loaves of Gaperon are round to oval and weigh between 250 g and 500 g and its bark is made of solidified curd, covered with a white layer of mold, and is suitable for consumption.

The Gaperon has an intense, spicy flavor with a distinct hint of garlic and some peppery heat. In earlier times it was the cheeses mature by the fireplace, to give them an additional smoky flavor.

• French Cheese
• Culture ( Auvergne )