Perail de Brebis is a soft-ripened, flat disc cheese made of sheep's milk in Aveyron in the Midi-Pyrénées region of France. The cheese is specially ripened in wooden moulds as it has the tendency to get quite runny at room temperature.
The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choice if you desire something that is creamy and rich with a strong, powerful taste balanced by earthy undertones. The cheese requires a very short maturation period and pairs best with a Pacherin du Vic-Bilh or a Saint Chinian red wine.
Other French cheeses: