GAPERON À L'AIL

AUVERGNE

UNPASTEURISED

TRADITIONAL RENNET

A soft cheese made with partly skimmed milk. Creamy and densely textured, smoked garlic and cracked black pepper is added to the curds early in the cheesemaking phase. The bloomy, natural wrinkled rind is delicate when young, but becomes more rigid with ripening, more closely structured, and gains a sharper, fruitier taste one might find in charcuterie such as Saucisson.