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Gaperon

Weight: 250

Maturation: At least 4 weeks

Cheese Type: Uncooked, Unpressed soft cheese

With garlic and peppercorns

Its name comes from the Auvergnat word “Gapa” which means “buttermilk”, the basis of its production.

This small white dome, similar to a small snowball, is a cheese with character. Made with raw goat’s milk, its white paste is soft and unctuous. Be careful, it should not be confused with its cousin, the Gaperon from cow.

Wine Pairing:

Red wines ( Syrah, Merlot)

Raw
Goat
Full

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