Gaperone
The Gaperon is a soft to semi-hard cheese from Auvergne , seasoned with garlic , ground pepper and herbs. Its fat content is 40–50% in dry matter. It is made from cow's milk , preferably raw milk . After a ripening period of around three to eight weeks, it can be eaten, preferably in the summer from around May to October.
Originally, gaperone was made from the buttermilk left over after churning , to which fresh milk was added. The word Gape means buttermilk in the Auvergne dialect .
The loaves of the gaperon are round-oval and weigh between 250 g and 500 g. Its rind consists of solidified cheese mass, covered with a white layer of mold, and is suitable for consumption.
The gaperone has an intensely spicy taste with a clear garlic note and a slight peppery spiciness. In earlier times, the cheese wheels were left to ripen in front of the fireplace to give them a smoky flavor.
Web links
- Gaperon on kaesewelten.info
literature
- Susanne Hofmann: Fine cheese and its secrets. P. 73 ( on Google Books )
- Hans E. Latzke: Auvergne, Tarn & Cevennes. DuMont Reise-Taschenbuch, p. 75 ( on Google Books )