September 25, 2007
La Fête du Fromage With Gaperon
Gaperon d'Auvergne is bewitching!
Little dome shaped Gaperon d'Auvergne has been produced for over 1200 years in the high plains of south central France. It's name comes from the word ''gap,'' or "gape," the word for buttermilk in the Auvernat dialect, as this cheese was traditionally made with the whey that remained after the butter making. Gaperon is no longer hung and aged by the fire in the farmhouse. Affinage is now done on rye straw in damp cellars, where the white rind takes on a blue grey hue as it matures.
It is made with raw cow's milk that is spiked with cracked peppercorns and local, pink garlic, creating a complex, pronounced and unique flavor. The interior's texture is buttery and creamy, similar to a ripe Brie or Camembert.
We've fallen head over heels with this one!
Gaperon's remarkable, striking flavor would be complimented perfectly by a glass of Côtes du Rhone.