Pérail is a cheep milk cheese with a unique, very soft and delicate taste. It is a gourmet cheese which offers an unrivalled mellowness and finesse feeling, obtained thanks to those who make it.
Perail is ripened for about 1 to 3 weeks. This cheese is usually made when there isn't enough milk to make Roquefort.
Pairing cheese and wine
Pérail matchs a dry white wine, such as Pouilly-Fumé.
In 1982, Rosine and Jean-François Dombre decided to acquire lands which were abandoned since the First World War and located in the heart of the Grand Causses Natural Park, located in the North of Montpellier. All their cheeses are made with raw sheep milk but Pérail is definitely the most well-known one. Now assisted by his daughter, Jean-François is leading the fight to recognize Pérail as a PDO.
Did you know that ?
Pérail struggled for a long time to step-out of the local star’s shadow: Roquefort, which milk comes from the same race of sheep. Pérail’s producers have recently filed an application to make this unique cheese a PDO.
Commercial name :
Raw sheep milk cheese
Soft cheese with bloomy rind
Fat content :
Raw sheep milk, rennet, salt
Local cheesemaker / refiner
Ferme des Cabasses