MINIMALIST COMMERCIAL PITCH

FARMER GAPERON

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Origin: Auvergne_Rhône-Alpes

Producer: SCEA LE CHAMP DE ROME - Patricia RIBIER

% Fat/Total Weight: 21%

Milk: Raw cow's milk

37.08€/kg

17.80€/pièce

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fARMER GAPERON

Gaperon is a soft cheese with a natural rind. This characteristic is due to the raw cow's milk and the gape (buttermilk in patois) used in its manufacture.

White to cream in color, it is in the form of a dome. It is thus an Auvergne gastronomic specialty which is mainly concocted in Limagne,

the large plain located in the center of the Massif Central. The Gaperon is particularly distinguished by its very pronounced taste, due to the presence of garlic in the preparation.

To provide a more complete taste experience, the farmers actually decided to incorporate this ingredient in the recipe, but also to add a little seasoning (salt and pepper).

Generally, the Gaperon has a diameter of 9 cm, for 6 to 8 cm in height, in the form of a flattened ball which weighs between 350 to 500 g.

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history

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In the past, the bride's dowry could also be assessed by the number of cheeses hanging from the ceiling. To find out if the Gaperon was ripe enough, the farmers would put it on the ground and drop their knife from eye level.

If the knife cut completely through the cheese, it was matured to perfection. Otherwise, it was rested on the board lined with very damp rye straw,in order to promote fermentation.

The name Gaperon comes from the substance from which the cheese was originally formed; in this case buttermilk, called “gap” or “gape” . Its name comes from the Auvergne “Gapa” which means “buttermilk”, the basis of its production.The history of Gaperon is as old as the making of butter and cheese in Auvergne. In the past, the peasants of Maringues and its surroundings, poor and therefore thrifty, used buttermilk to make their cheese. This ingredient had become a staple food in those times. At the time, in this region, the wealth of a family was then estimated according to the number of “gaperons” which dried above the hearth.

The garlic used came from the Limagne plain. The old method of making Gaperon by farmers, which is now very little used,

was to let the Gaperon mature for many months in hay, in the open air.The ripening has now changed to last only 4 weeks, in a humid cellar with humidity, or in the open air.

Nowadays, Gaperon's production is mainly concentrated between Clermont-Ferrand and Vichy.

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PRICE : 17.80€

MINIMALIST COMMERCIAL PITCH

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