Nov 27, 2013

Three Sheets to the Wind: Gaperon


Like most Parisian apartments, we do not have a dryer. Sure, we have an appliance, in our kitchen, called a washer/dryer, but the truth of the matter is that it will wash, and then spin our clothes to a state of not-sopping, but it does not actually dry. We have no outdoor clothesline, either, so this means that we hang our clothes on plastic racks to dry.

In general, our best spot for the racks is in the guest room/office, and I have recently realized that people on Skype can see it as it sits behind me. So now, when I know I'm about to have a video call, I generally check for bras and underwear and move them strategically to less prominent spots on the rack. Sheets require spreading out on furniture, or from rack to rack. There used to be a laundromat on the island, and Anthony had gone there for comforters, but now we actually have to off-island for this. I would rather hand wash every single item than go to a laundromat, even if there was one handy; for whatever reason, that has always been my most-detested errand. Therefore, I tend to smash them in the washer and air-dry, which makes for some mighty lumpy comforters. They're uncomforters.

Not having a dryer saves on energy, and my neighbor in San Francisco often uses her clothesline, pointing out the environmental benefits. While I totally applaud and support this sort of green behavior, I have to admit that I vastly prefer my clothes and towels when they've been dried automatically. I've heard tell that some ex-pats here in Paris have been known to claim they miss their dryers more than their families, and it's true that this is among the top-five reasons Anthony misses our home in the US. I can't say I'm to that point, but let's just say that the alternate title for this blog post would have been "My Jeans Are Crunchy."


Yes, the crust is cracked and sort of electric-looking. Yes, the cheese itself is on the orange-y side. This is a particularly aged one, however, and I might have been better off with a younger version, since we find this a bit bitter. But all versions are smoky and rubbery, and there's a pepper kick in the cheese itself (pepper and garlic, in fact). It's the crust that's the real buzz kill on this particular cheese, however, even though I'm normally a huge cheese crust fan. This crust is chalky and hard to swallow, in the literal sense.

Gaperon, which comes from the Auvergne region, is made partially from buttermilk, and can therefore be low-fat, though it can also be made from whole milk -- cow's, raw or pasteurized. On the positive side, I like that it looks so unique.


This cheese and our laundry in Paris: both crunchy and vaguely unpleasant, though not unbearable.


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