Printable page 
Gaperon cheese
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 It was originally made with the “babeurre” - the left overs from making butter (buttermilk).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.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.
