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A delicate cheese with a delicate rind and a melting paste, typical of the South of France. Perfect for a tasting full of sweetness!
Ingredients: Pasteurized sheep's MILK, salt, rennet, LACTIC ferments, ripening ferments
Fat content: 28% on finished product
For any questions regarding nutritional values or storage conditions, feel free to contact us.
Originally from South-Aveyron, Pérail is a soft cheese with a bloomy rind, made from pasteurized sheep's milk. Small in size but big in flavor, it appeals to cheese lovers who enjoy soft, creamy, and slightly goaty cheeses.
Made from pasteurized sheep's milk
Average weight: 100g
Soft and melting texture
White and thin crust, slightly velvety
Lactose flavors, subtly nuanced
At room temperature, on country bread
Paired with a dry white wine (such as IGP Côtes de Gascogne)
After a meal, for a touch of sweetness
Keep between +2°C and +6°C. Take out 30 minutes before serving to release all its flavors.
A delicate cheese with a delicate rind and a melting paste, typical of the South of France. Perfect for a tasting full of sweetness!
Ingredients: Pasteurized sheep's MILK, salt, rennet, LACTIC ferments, ripening ferments
Fat content: 28% on finished product
For any questions regarding nutritional values or storage conditions, feel free to contact us.
Originally from South-Aveyron, Pérail is a soft cheese with a bloomy rind, made from pasteurized sheep's milk. Small in size but big in flavor, it appeals to cheese lovers who enjoy soft, creamy, and slightly goaty cheeses.
Made from pasteurized sheep's milk
Average weight: 100g
Soft and melting texture
White and thin crust, slightly velvety
Lactose flavors, subtly nuanced
At room temperature, on country bread
Paired with a dry white wine (such as IGP Côtes de Gascogne)
After a meal, for a touch of sweetness
Keep between +2°C and +6°C. Take out 30 minutes before serving to release all its flavors.
