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Gaperon Cheese
Pierre-Yves Beaudouin / Wikimedia Commons
About Gaperon Cheese
Gaperon, originating from the Auvergne region, is made from cow's milk with added buttermilk and pepper. This gives it a distinctive, slightly tangy flavor with a spicy kick. It has a bulbous shape and a dry, crumbly texture. Gaperon is often enjoyed as part of a cheese platter or used to add flavor to cooked dishes.
Key Facts
| Country of Origin | France |
| Specific Origin | Auvergne region |
| Milk Type | Cow’s milk |
| Milk Treatment | Raw or pasteurized |
| Texture | Soft |
| Flavor | Sharp |
| Forms | Fat, round base ending in a point |
| Age | Several weeks |
What is Gaperon Cheese?
Gaperon is a cheese from the Auvergne region in France. It is notable for its unique shape, which resembles the Puy du Dome with a fat, round base tapering to a point. The name "gaperon" originates from "gape," the local word for buttermilk, which is its primary ingredient. Historically, this cheese emerged from necessity, created by peasants who left with only buttermilk after selling their butter and cream, combined it with whey and sometimes curdled milk.
As the early versions of gaperon might have been too bland for local tastes, garlic, salt, and black pepper were added to enhance the flavor. The cheese’s ripeness was tested uniquely: it was considered ready if a knife dropped into it from eye level fell to the side rather than standing upright. This method ensured the cheese had developed the right flavor and texture for consumption.
Today, gaperon can be made from both raw or pasteurized milk and is known for its sharp flavor and soft texture. It is typically seasoned with garlic and pepper, reflecting its traditional recipe. Commonly eaten with bread as a table cheese, gaperon remains a symbol of the culinary resourcefulness of the Auvergne region.
