Pérail de Brebis
Made from pasteurized or unpasteurized sheep's milk
Country of origin: France
Type: soft, artisan, soft-ripened
Fat content: 50%
Colour: pale yellow
Flavour: full-flavored, strong
Synonyms: Pérail Papillon, Perail, Pérail La Bergeronnette, Pérail des Cabasses
Pérail de Brebis (Pérail) 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.
The similar cheese produced in different regions and producers are:
- Pérail des Cabasses
- Pérail La Bergeronnette