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.
Milk
Sheep
Production
Perail is ripened for about 1 to 3 weeks. This cheese is usually made when there isn't enough milk to make Roquefort.
Tasting tips
Pairing cheese and wine
Pérail matchs a dry white wine, such as Pouilly-Fumé.
Pérail
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.
Origin
Facts
Description
Commercial name :
Pérail
Name :
Raw sheep milk cheese
Type :
Soft cheese with bloomy rind
Preservation :
About 8°C
Composition
Fat content :
30%
Ingredients :
Raw sheep milk, rennet, salt
Allergen :
Milk
Local cheesemaker / refiner
Name :
Ferme des Cabasses
Address :
81220 Teyssode