Maturation: At least 4 weeks
Cheese Type: Uncooked, Unpressed soft cheese
With garlic and peppercorns
Also known as «Le Maringuois», le Gaperon fermier is a speciality of Auvergnate country. It was originally made with the “Babeurre” (buttermilk), the left over from making butter. Ripened in the fresh air, in the old days, it was hung from the kitchen beams. There is an old charming folk story that says one could tell how rich a family was by the number of Gaperons hanging in the kitchen. This cheese has the shape of a dome, according to legend, be a wink to the volcano the Puy-de-Dôme. It is a small cheese made with cow’s milk, with a soft and natural crust, with fresh garlic from Auvergne, salty and peppery, moulded with tea towel and drained in hanging cotton towels.
Red wines ( Syrah, Merlot)
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