Maturation: 1-3 weeks
Cheese Type: Uncooked, Unpressed cheese with white mould
Perail, made with Laucaune ewe’s milk, stayed in the shadows of Roquefort for a long time. It is only made during a certain time of the year when the herd does not produce sufficient milk to meet the volume requirements of the transformation of Roquefort cheese. Its white-cream rind is fine, slightly wrinkled and it has the shape of a small disk. The product has a pleasant aromatic flavour that is well balanced with its mild earthy undertones. Pair with a dry white wine on white fruit notes. You can sprinkle it with a little olive oil and take it with a spoon.
Red wines (Cotes du Rhone, Coteaux-du-Languedoc)
White wines (Cotes de Provence)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
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Your Cheese Club Team