Gaperon cheese

Gaperon selection Marie-Anne Cantin, this garlic and pepper cheese is the ancestor of Boursin. Its production is very old, since it was once made with buttermilk (called gap or gape in Auvergne dialect). The gaperon has an irregular, almost conical, dome shape. I advise you to eat it fresh in summer, and more refined in winter, because it then develops more power.The dough has a light consistency, somewhere between crumbly and creamy. About 300 g For you, the cheeses are refined in our cellars with daily care in order to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.