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Gaperon
Gaperon
General information:
Origin: Auvergne
Cheese group: Pressed, uncooked cheeses
Milk type: Cow's milk
Strength: Medium
Taste: Aromatic with pepper and garlic
Fat content: 30-45%
Season: Year-round but tastes best in September
Description:
The name Gaperon comes from the word "gap" or "gape", which in the local dialect of Auvergne means buttermilk, from which the cheese is made.
The hard, dry rind of Gaperon has an elastic dough, seasoned with garlic and pepper which has a strong, spicy taste. The cheese gets its smoked flavour from being hung up on a hook above a fire to dry.
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