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Gaperon.
Garlic and pepper cheese made from cow's milk from the Auvergne region.
21% fat content.
It is a cheese made from raw cow's milk from Dauphiné, weighing approximately 350g, with 21% fat content in the final product.
Gaperon belongs to the family of soft cheeses with bloomy rinds.
Its earthy aroma gives way to a slightly fresh taste enhanced by flavors of pink garlic and pepper at the end of the palate. Its smooth white rind turns yellow as it matures. It can be enjoyed throughout the year, but the optimal period is from May to October when the cows graze on the pastures.
It originates from the Limagne plain, where garlic was traditionally grown and now serves as its flavoring. Historically, it was aged mostly in open air, but it was also hung on the main beam of the kitchen near the fireplace. The number of hanging cheeses was used to assess the bride's dowry!
To keep your Gaperon fresh for approximately two to three weeks, you should wrap it in food paper - or leave it in its original packaging - and place it halfway up your refrigerator, at a temperature between 0 and 6 degrees Celsius. The freezer compartment is also suitable. Be sure to store it separately so that its flavors remain intact.
This flagship of Auvergne gastronomy can be enjoyed fresh, spread on a toasted bread. When cooked, Gaperon lends itself to the making of creamy sauces, which pair particularly well with poultry (turkey rolls, chicken breasts with cheese...). The melting texture of Gaperon also shines in potato-based recipes. Accompany your Gaperon tasting with a Bourgogne Aligoté or a white Bordeaux, which will enhance its delicious garlic flavor.
