Gaperon Recipe?

[Brie]

I have wanted to give this cheese a go--has anyone tasted or tried to make? It's an Avergne bloomy-rind cheese that is the size of a baseball and domed with  a flat bottom. Said to have chunks of garlic and peppercorns. I believe I'll give it a go tomorrow--wondering about the garlic--fresh or roasted? 

[smilingcalico]

Fresh or roasted may depend on how long you plan on ageing. Garlic is often known to harbor botulism. Others please chime in on the safety of using fresh garlic. I might personally go with fresh if it's to be eaten as soon as the rind is developed, but I don't know that cheese and its ageing.

[Reza]

Where can I find a recipe to make this cheese (Gaperon d'Auvergne)?

[miguelito1968]

Repeating the question. Is the mold Penicilium Candidum ?