The name Gaperon comes from the substance from which the cheese was originally made of, in this case buttermilk, called "gap" or "gape".
It is a cow's milk cheese flavored with cracked peppercorns and pieces of garlic. The inside is ivory in color and it is lightly flavored depending on its maturation time. With its yellow string, Gaperon will be noticed on all cheese trays.
Taste: slightly spicy
Flavor: slightly sapid but garlicky
The history of the Gaperon is as old as the making of butter and cheese in Auvergne. The peasants who were very poor used buttermilk to make their cheese, which was a staple food. In the past, one could evaluate the dowry of a bride from the number of "gaprons" drying by the fireplace.
The Gaperon is from the plain of Limagne and more specifically from the capital of the Auvergne garlic, the Billom region (Puy-de-Dôme). This pink garlic, with its unique taste and conservation qualities, is currently the subject of an AOC application.
Today it is produced year round, but the cows give better quality milk to the gaperon in summer when they are in pasture.