Gaperon is a specialty of Auvergne country. It was originally made with the "babeurre", this is the left over from making butter (buttermilk). It is ripened in the fresh air, in the old days it was hung from the kitchen beams. Customs have changed today and Gaperon is no longer made from buttermilk. This artisan cheese has a dry, hard rind and pepper and garlic are mixed in with the pâté. The taste is course, but at the same time pleasurable. Fat content is 30-45%