This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A semi-hard, pressed, cows" milk cheese from the Auvergne region of France. The name may derive from gap or gape, which means buttermilk in the local dialect. It is flavoured with garlic and ground black pepper, and cured on a hook by a fire - so has a slightly smoky tang. Both raw milk and pasteurised versions are produced.

Reviews / Comments

Not yet reviewed

Be the first to add a review