Pérail is a small 100 g (3.5 oz) circular flat disc measuring approximately 10 cm (4") in diameter.
Pérail has an ivory coloured wrinkly rind composed mainly of geotrichum candidum. The creamy white coloured paste is tender and soft.
This sheep milk cheese is rich and creamy with a pleasant aromatic
flavour that is well balanced with its mild earthy undertones. Pérail pairs
nicely with a Chardonnay or a French Chablis.
This Pérail Papillon is produced at the Fromagerie du Lévezou in Villefranche-de-Panat in Aveyron.
Pérail cheese which is made by the lactic fermentation method is
only made during a certain time of the year. During the winter, when the sheep
herds cannot produce sufficient quantities of milk for the dairies to process
to make Roquefort blue cheese, these wonderful pure sheep-milk Pérail are made.
The Lacaune which produce the milk for the
famous Roquefort cheese are the most numerous sheep breed in France. Lacaune
ewes produce milk with higher total solids than the East Friesians, but in
slightly less volume.
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