Weight: 150
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.
Wine Pairing:
Red wines (Cotes du Rhone, Coteaux-du-Languedoc)
White wines (Cotes de Provence)
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Your Cheese Club Team
3 reviews for Pérail
Myriam –
Perail is on my top 5 : creamy, gooey, mild and a bit sweet, I love to dig the cheese with the cranberries and raisin toast from cheese club.
D Lo –
One of my favourite goat cheeses. It’s perfect for people who usually don’t eat goat or any other funky cheeses. This is as mild as it gets for a goat cheese. Creamy enough to spread on a hearty chunk of sourdough bread.
Paul C (verified owner) –
This is a nice smooth, mild creamy cheese. This month I enjoyed it on some toasted bagels with the excellent gravlax also from Cheese Club.
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