| Gaperon | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Auvergne |
| Source of milk | Cows |
| Texture | Elastic to soft and buttery |
| Aging time | 4 weeks |
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Gaperon (French pronunciation:[ɡap(ə)ʁɔ̃]ⓘ) is aFrench cheese of theAuvergne region. The Gaperon has been produced for over 1200 years in Auvergne.
Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. The inside is ivory to pale yellow in color depending on the season. Gaperon is available all year round with no particular best season, principally because of the pepper and garlic flavoring. The flavor is tart when the cheese is young and under-ripe. As it matures, it develops a soft and buttery consistency and an intense garlic and pepper flavor.[1]
Gaperon is a speciality ofAuvergne country and originated from the plateau ofLimagne, betweenClermont-Ferrand andVichy in thePuy de Dôme region. It was originally made with thebabeurre, which is the leftover liquid from making butter (buttermilk). Milk which was left over after butter-making was mixed with fresh milk to make the cheese curds and further mixed with the local pink garlic and pepper.[1] In the old days, the Gaperon was ripened in the fresh air as it was hung in the farmhouse kitchen or the storeroom.[2]
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