| GAPERON |
 Description:
Gaperon is a speciality
of Auvergnate country. It was originally made with the “ babeurre”,
this is the left over from making butter (buttermilk). It is ripened in the
fresh air, in the old days it was hung from the kitchen beams. There is an old
charming folk story that says one could tell how rich a family was by the
number of Gaperons hanging in the kitchen. Butter was considered a source of
wealth. When (or before) a daughter engaged, the bridegroom’s family could
estimate the bride’s family wealth by counting Gaperons. Customs have
changed, today Gaperon is no longer made from buttermilk.
Texture:
This artisan cheese has a dry, hard
rind and pepper and garlic are mixed in with the soft pate.
Taste:
The taste is coarse, but at the same
time pleasurable. An interesting cheese. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
280 g |
| Affinage |
 |
4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
