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Gaperon is a cheese made in Auvergne, France.
It is a hard cheese, but with a spongy, supple texture, moulded into a dome shape,(like an igloo.) The average size is 3 inches (7 1/2 cm) tall and the same wide, weighing approximately 10 oz (300 g.)
A white velvet mould mottled with grey and blue patches grows on the hard rind,
Gaperon Cheese is made from skimmed cow's milk. The milk used may be pasteurized or unpasteurized. The milk is curdled, then fresh milk is added to the curds. Pepper and pink garlic from Limagne are mixed in for flavouring and the mixture is then inoculated with penicillium candidium.
The cheese is aged 1 to 2 months sitting on rye straw. When young and white, the cheese is soft and tart, and the rind is edible. As it ages, it becomes harder.
A tradition of tying ribbons on Gaperon Cheese for gifts is still followed.
Nutrition
Gaperon Cheese has a fat content of 30 to 45%, average 35%.
History
Gaperon Cheese used to be hung in kitchens or storerooms to age.
Language Notes
Gaperon was originally made from buttermilk. A local dialect word for buttermilk was "gap" or "gape."
Also called:  Fromage Gaperon (French)
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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