• PERAIL IGP | Mons Fromager Affineur MOF
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PERAIL IGP | Mons Fromager Affineur MOF
  • feature_2214 Milk type Sheep
  • feature_31 Region of origin Occitanie
  • feature_32 Cheese type Soft cheese bloomy rind
  • feature_33 Heat treatment Raw milk
  • feature_34 Country of origin France
  • feature_35 Type of production Farmstead
Mons

PERAIL

€7.50
€50.00 / kg

One of the great classics of sheep’s milk cheeses, farmhouse Pérail IGP stands out for its soft, creamy paste and its gentle, lactic and melt-in-the-mouth flavour.
We love it for its generosity, its delicate freshness and its ability to reveal the full richness of sheep’s milk, while remaining immediately approachable and convincing from the very first bite.

Shipping within 36–48h (excluding weekends and public holidays) – Specific date on request.

Pérail is a raw sheep’s milk cheese with a soft paste and a bloomy rind, produced by the Dombre family in Aveyron.
Originally a farmhouse cheese, traditionally made from the small quantities of milk available at the end of the season, Pérail is deeply rooted in the pastoral tradition of its region. Even today, it remains an emblematic cheese of the Occitan plateaus.

The milk is renneted at milking temperature. The curd is then cut, ladled by hand into moulds and drained in faisselles with regular turning. Salting is carried out by hand using dry salt.

Maturation takes place in a humid cellar for a minimum of fifteen days, encouraging the development of a very creamy, almost lightly flowing paste. With longer ageing — around 35 to 40 days — Pérail develops more pronounced and slightly animal notes.

Visually, it shows a fine, lightly wrinkled rind and a delicate white paste.

On the palate, the texture is extremely melting, while still offering a pleasant, gentle bite. The aromas are fresh and lactic on the surface, then become softer and slightly nutty at the core. As maturation continues, Pérail reveals a warmer, more animal character.

A delicate and indulgent sheep’s milk cheese, deeply rooted in its terroir and shaped by the know-how of the Dombre family, long-standing partners of Maison Mons.

Also discover, from the same producer, Tommette Elutcha — another expression of sheep’s milk, more full-flavoured and further aged, born from the very same expertise.