Gaperon ( fr. Gaperon ) - French semi-soft cheese made from cow's milk with a white penicillin crust. It is considered the hallmark of the Auvergne region .
| Gaperon | |
|---|---|
| Gaperon | |
| Country of origin |  France |
| City, region | Auvergne |
| Milk | cow |
| Pasteurized | not |
| Texture | half soft |
| Ripening time | 1-2 months |
Content
History
Cheese Gaperon is produced over 1200 years. It was originally made from buttermilk , which was later replaced by unpasteurized cow's milk, and the cheese heads were ripened outdoors. They were hung in rural kitchens near the hearth or in the pantry. The number of heads of this cheese, hung in the kitchen, was considered an indicator of the well-being of the family and the wealth of the dowry of the farmer’s daughters [1] .
Manufacturing
Gaperon cheese is produced in artillery mode on several farms in the Auvergne region . Unpasteurized cow's milk is used to make cheese. After cooking the cheese mass, pink garlic and pepper are added to it. The cheese is aged for a period of 4 weeks to two months, while being dried it is suspended on belts [2] [3] [4] .
Description
The heads of the cheese have the shape of a flattened ball or dome with a diameter of 8-9 centimeters, a height of 6-9 centimeters and a weight of 300 to 500 grams. The head is covered with a dry and hard crust with a touch of natural white mold. Under the crust is a dense, resilient and elastic flesh interspersed with garlic and pepper. The color of the pulp, depending on the season, can vary from ivory to pale yellow. The pulp is low in fat [2] [3] .
Cheese has a rich, tart taste with hints of garlic and pepper, as well as the aroma of smoke. It is used both as a part of local dishes and as an independent dish, it goes well with freshly baked bread and strong red wines , in particular the wines of the Rhone Valley [2] [4] [5] .
Notes
- ↑ Gaperon ( (inaccessible link) . "Cheese of France". The date of circulation is January 5, 2017. Archived September 11, 2016.
- ↑ 1 2 3 French cheeses: illustrated encyclopedia, 2003 , p. 150
- ↑ 1 2 Juliet Harbatt, 2012 , p. 62.
- ↑ 1 2 Gaperon (Inaccessible link) . "Cheese of France". The date of circulation is January 5, 2017. Archived October 1, 2017.
- ↑ Potato bags with Gaperon cheese (Inaccessible link) . "Cheese of France". The date of circulation is January 5, 2017. Archived May 13, 2017.
Literature
- Masui K. , Yamada T. French cheeses: illustrated entsikl. = [French Cheeses] / Kazuko Masui, Tomoko Yamada; entry next J. Robuchon ; per. from English: S. Sapronov ; Photo by J. Maruyama . - SPb. : Ed. Neva House, 2003. - 240 p. - (A Dorling Kindersley Book). - ISBN 5-7654-2333-7 .
- Juliet Harbatt. The best cheeses of the world. - M .: Publisher «BBPG», 2012. - 352 p. - ISBN 978-5-93679-168-0 .