The Gaperon is a traditional cheese from Auvergne, originating from the Limagne plain, between Clermont-Ferrand and Vichy. It is made from raw or pasteurized cow's milk, to which garlic and pepper are added, according to an ancestral recipe. Once made with buttermilk (the 'gape', from which its name derives), it was hung in a cloth near the hearth to mature. Even today, some producers continue this craftsmanship. Its dome shape evokes the Auvergne volcanoes, and its thin rind may be slightly bloomy. Its white creamy paste is fresh, smooth, and sprinkled with bits of garlic and pepper. On the palate, it offers a bold attack, spicy but not hot, with a beautiful aromatic length. Gaperon can be enjoyed both on bread and in cooking, and remains a tasty ambassador of Auvergne's cheese heritage.
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