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The Gaperon
 ©Sierpinski pour Xavier.fr
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180 to 200 T per year
6 producers
1 farmer
The production of butter generates some buttermilk, which is used to make the Gaperon. Its name comes from “gaspe” or “gape” which means buttermilk in the language of Auvergne. The Gaperon is a white cheese with a shape of dome, made with raw cow’s milk.
History
The Gaperon is the ancestor of the cheeses with herbs and garlic. A local legend says that its shape was inspired by the Puy-de-Dôme.
At the beginning, it was made by poor farmers near Maringues (Auvergne) and dried in a towel, hung in the kitchen. In olden days, a great number of Gaperons were hung to the ceiling during the mariages to symbolize prosperity.
Production
Salt, garlic and herbs are mixed to the buttermilk and, if necessary, a bit of curdled milk or whey is added. The whole is kneaded and put in a towel, hung near the chimney. After that, the Gaperon could be aged in rye straw.
Choice and tasting
Eyes : white rind, ivory to yellow pate.
Palate : light to strong spicy flavour, depending on the maturation.
The best period to taste it is from may to october, after 3 weeks of maturation.
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