« 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.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.