Flavour : tart, buttery
Aroma : peppery, garlicky

Gaperon is a cow's milk cheese from the Auvergne region in France, flavored with cracked peppercorns and garlic. It was originally made with the buttermilk, which is the leftover liquid from making butter. Milk which was left over after butter-making was mixed with fresh milk to make the cheese curds and further mixed with the local pink garlic and pepper. Gaperon is no longer made from buttermilk with most contemporary versions using only whole milk.
The pate is ivory to pale yellow in color depending on the season. Gaperon is available all year round with no particular best season, principally because of the pepper and garlic flavoring. The flavor is tart when the cheese is young and under-ripe. As it matures, it develops a soft and buttery consistency and an intense garlic and pepper flavor.

Country of origin : France
Region of origin : Auvergne
Milk type : cow
Pasteurised : yes
Cheese type : soft bloomy
Fat content : 21%