The Gaperon is more softly peppered to semisolid cheese from the Auvergne, with garlic, finely gemahlenem pepper and herbs. Its fat content amounts to 40% - 50%. It is made of cow's milk, preferably raw milk. After a ripe time of approximately three weeks until eight weeks he can be eaten, preferably in the summer half-year approximately from May to Octobers.

Originally Gaperon was made of remaining the butter milk remained after the Buttern, to which one added fresh milk. The word Gape means in the dialect of the Auvergne butter milk.

The loaves of the Gaperon are round oval and weigh between 250 g and 500 G. its crust consist of solidified cheese mass, covered with a white mould layer, and are suitable to the consumption.

The Gaperon has a intensive-spicy taste with clear garlic note and more easily pepper sharpness. In earlier times one let the cheese loaves at the fire-place mature, in order to lend to them additionally a rauchige taste note.

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