Region, town Auvergne Aging time 4 weeks Country of origin France | Source of milk Cows Region Auvergne, France | |
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Texture Elastic to soft and buttery Similar Salers cheese, Saint‑Nectaire, Langres cheese, Bleu des Causses, Brillat‑Savarin cheese | ||
Queso gaperon
Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.
Contents
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.
Gaperon et c te roannaise par elise lemoine
History and making
Gaperon is a specialty of Auvergne country and originated from the plateau of Limagne, between Clermont-Ferrand and Vichy in the Puy de Dôme region. It was originally made with the babeurre, which is the leftover liquid from making butter (buttermilk).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. In the old days, the Gaperon was ripened in the fresh air as it was hung in the farmhouse kitchen or the storeroom.
