GAPERON
Gaperon
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 It was originally made with the “ babeurre”, this is the left over from making butter (buttermilk).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.
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.
The taste is coarse, but at the same time pleasurable. An interesting cheese. This artisan cheese has a dry, hard rind and pepper and garlic are mixed in with the soft pate.
The taste is coarse, but at the same time pleasurable. An interesting cheese. This artisan cheese has a dry, hard rind and pepper and garlic are mixed in with the soft pate.
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350 g (12.25 Ozs)
Description
- Weight: 350 g (12.25 Ozs)
- Refining: 4 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Pressed uncooked cheese pasteurized cow milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall
Ingredients:
Milk, ferment, rennet, garlic, pepper
Wine and cheese pairing
- RED WINE: Côtes Roannaises - Gamay grape
Nutritional values
- FOR 100G
- Energy (KJ): 1278
- Energy (KCAL): 309
- Lipides (G): 33.5
- Saturated fat (G): 26.1
- Carbohydrate (G): 0.86
- Sugar (G): 0
- Proteins (G): 22.1
- Salt (G): 1.9
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut