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Gaperon with Garlic and Pepper

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Auvergne, France

The younger the cheese the more creamy and soft it is. With age, the texture becomes more dense. Though it origionally was made with buttermilk back in the 8th century, today Gaperon is made with partially skimmed cow's milk. Salt, garlic and peppercorns are added to the curd during production.

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  1 Round $20.00




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