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A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms. A very pale off-white colored exterior may be somewhat fuzzy from being innoculated with a stain of penicillium. This fuzzy or dry rind covers the inner matte white paste of this cheese that is soft and buttery in consistency. The soft pressed curd of the cheese is blended with bits of garlic and cracked peppercorns, formed into it's half-ball shape and then allowed to cure. As a unripened cheese the cheese is very soft and the flavor is somewhat tart. However, as it matures the cheese becomes firmer while the added garlic and pepper enhance it, providing an appealing and distinct flavor to this variety of cheese. The result is a cheese with a robust flavor that is perfect as a snack or as an appetizer. It is also a good cheese to serve for lunch with crusty or dark breads, as well as to be mixed and melted into egg or potato dishes.