Perail

Producer

Various

Country

France

Region

Languedoc

Size

3 ins diameter, 0.5 ins high

Weight

4oz

Website

Milk

Sheep

Classification

Soft

Rennet

Animal

Rind

Mold Ripened

Pérail is made by a number of small-scale farmstead and artisianal cheesemakers located in the limestone plateaux region of the Languedoc in southern France. Crafted from raw sheep’s milk, it is relatively unusual in that it is a natural rinded, mold ripened cheese. Production of Charolais uses a time-consuming method of lactic fermentation. This means that instead of rennet being used for coagulation, the milk is allowed to ripen for a period of usually 12-24 hours, at which point is has naturally formed a gel-like curd. The curd is then gently ladled into forms and drained for several more hours before being unmolded. Cheeses are aged for approximately one week prior to release. Pérail has a natural, thin and delicate rind that is pale straw yellow in color. The interior paste is meltingly rich and yielding.

Tasting Notes

The aroma of Pérail is quite pronounced and can be barnyardy. Correspondingly, the flavors are distinctively delicious and have the earthiness of ewe’s milk balanced with its natural sweetness.

Pairings

Light white wines with a zesty structure such as Saint Veran or white Burgundy make excellent pairings. For reds, a medium bodied Rhone or Chilean Cabernet would work well.