Gaperon cheese . It is a French cheese made from cow’s milk .
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- 1 Place of Production
- 2 Features
- 3 History
- 4 Sources
The production of this cheese is reduced to the Auvergne area . The Gaperon has been produced for almost 1200 years in Auvergne.
It is a cheese with a deep aroma of cow’s milk that is usually flavored with garlic and pepper. Alice Waters, Cheese Board Colletive, (2003), «The cheese board: collective works: bread, pastry, cheese, pizza» , Ten Speed Press, pp: 152 </ref> It usually has a slightly conical shape. The dough can have a color ranging from ivory to pale yellow. Caperon is a cheese available every season of the year. This cheese usually offers more tender aromas as it matures.
The Gaperon is made in the Auvergne region and originates from the Limagne plain , located between Clermont-Ferrand and Vichy in the Puy de Dôme region . This cheese was originally made with the “babeurre”, it is usually the leftover part of the butter ( whey ). The milk, after processing it in butter, mixes it with fresh milk to make the cheese masses, during the process the garlic (which has light pinkish tones in the area) and the pepper are added. In the old days it used to cure the fresh air of the area.