Gaperon, which has been produced for over 1200 years, is a cows’ milk cheese flavoured with cracked peppercorns and garlic. It has a fluffy exterior, and is shaped into a dome. The inside varies from ivory to a pale yellow colour depending on the season.
Gaperon is available all year round with no particular best season, principally because of the pepper and garlic flavouring. The taste is tart when the cheeseis young. As it matures, it turns to a soft and buttery consistency with an intense garlic and pepper flavour.
The cheese is a speciality of the Auvergne and originated from the plateau of Limagne, between Clermont-Ferrand and Vichy in the Puy de Dôme département. It was originally made with the “babeurre” - the left overs from making butter (buttermilk).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 previous times, Gaperon was ripened in the fresh air, as it was hung in the farmhouse kitchen or the storeroom.
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