ɪnðɪ ˈoʊld dˈeɪz, ðə ɡˈæpɚɹən wʌz ɹˈaɪpənd ɪnðə fɹˈɛʃ ˈɛɹ æz ɪt wʌz hˈʌŋ ɪnðə fˈɑːɹmhaʊs kˈɪtʃən ɔːɹ ðə stˈoːɹuːm.
In the old days, the Gaperon was ripened in the fresh air as it was hung in the farmhouse kitchen or the storeroom.