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Milk type
Sheep
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Region of origin
Occitanie
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Cheese type
Soft cheese bloomy rind
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Heat treatment
Raw milk
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Country of origin
France
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Type of production
Farmstead
PERAIL
The Pérail IGP is a raw sheep's milk cheese with a soft paste, made by the Dombre family in Aveyron. A farmhouse cheese, historically produced from the small volumes of end-of-season milk, the Pérail is deeply tied to the pastoral tradition of its territory. Today it remains an emblematic cheese of the Occitanie plateaux.
The milk is renneted at milking temperature. The curd is then cut, ladled by hand into moulds, and drained in faisselles with turns. Salting is done by hand, with dry salt.
Affinage takes place in a humid cave for at least fifteen days, to encourage the emergence of a very creamy, almost flowing paste. When affinage extends to 35 to 40 days, the Pérail develops more animal, more marked notes.
To the eye, it shows a fine, lightly downy skin and a white, delicate paste.
On the palate, the texture is very melting with a satisfying chew. The aromas are fresh and lactic at the surface, then become softer and lightly nutty at the heart. As affinage progresses, the Pérail reveals a warmer, more animal side.
A delicate and generous sheep's milk cheese, deeply rooted in its terroir and carried by the know-how of the Dombre family, longtime partners of Maison Mons.
Also to discover from the same producer: the Tommette Elutcha, another expression of sheep's milk, more assertive and aged, from the same craft.
Ordered online, your Pérail IGP ships within 36 to 48 hours. Delivery is free in mainland France from 70 € of purchase.
To extend the cheese board, also discover our sheep's milk cheeses, our AOP cheese selection, our cheese boards and our seasonal cheeses.
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