maturing
Gaperon a l'ail
| Milk | Region | O.T.o.M | Best Season |
| Cow | Auvergne |
30 to 60 days | All year |
| Wine recommended | Dry Red Saint-Joseph |
| A garlic and pepper cheese with a great crumbly texture and a strong flavour. |
maturingGaperon a l'ail
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