Description
Pérail (a French spelling of perál or peralh, the Languedoc term for fresh cheese) is a French cheese appellation from the Aveyron Massif Central.
Pérail's production is similar to that of Roquefort. The small Pérail cheeses are made as the milk cows approach the drying-off period, when the milk supply is no longer sufficient to produce a "white" Roquefort cheese. It is shaped like a small palace.
Its rind is thin, slightly undulating, and its color is creamy white. Pérail is left to mature for 1 to 3 weeks.
Its "sheep's milk cheese" aroma is characteristic without being overpowering.
A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the French massif des Causses, a group of limestone plateaus rich in minerality. All of this is translated into the full-flavored wheels, perfect centerpieces for your cheese plate! The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choice for those who want a creamy and rich cheese with a strong taste and balanced earthy undertones. The cheese requires a very short maturation period.
Serving
Perail tends to become unctuous and almost runny at room temperature, perfect for spreading – or even spooning – over crackers or cheese. Pair with a chilled Riesling or a Pacherin du Vic-Bilh or a Saint Chinian red wine or any Cotes du Provence.
How Papillon Makes The Perail de Brebis
The limestone plateau and lush grasses full of minerals and flowers where the sheep graze, and which translate beautifully into the nuances of the cheese. Perail de Brebis is a soft-ripened, flat disc cheese made of sheep’s milk in Aveyron in the Midi-Pyrénées region of France. It’s specially ripened in wooden molds as it has the tendency to get quite runny at room temperature.
Ingredients: Pasteurized Sheep's Milk (Milk from France), Cream, Salt, Enzymes, Cheese Culture.