Perail

Perail is a French cheese originating from the Aveyron department in the southern part of France. It is a soft, unpasteurized sheep's milk cheese, known for its creamy texture and delicate flavor. Perail is traditionally made from the milk of Lacaune sheep, a breed renowned for its high-quality milk production, particularly suited for cheese-making.

Production

The production of Perail involves a meticulous process that begins with the collection of sheep's milk. The milk is gently heated and then curdled using natural rennet. The curd is carefully cut, allowing whey to separate. This curd is then placed into molds, where it is allowed to drain and form the cheese's shape. The cheese is salted and then aged for a minimum of two weeks, during which it develops a thin, wrinkled rind and a soft, creamy interior.

Characteristics

Perail has a distinctive round shape with a diameter of about 7 to 9 cm and a height of 2 to 3 cm. The rind is soft and edible, with a white to slightly yellow color. The interior of the cheese is exceptionally creamy and smooth, with a buttery and slightly tangy flavor that becomes more pronounced with age. Its aroma is mild and reminiscent of fresh milk.

Culinary Uses

Perail is versatile in the kitchen and can be enjoyed in various ways. It is often savored on its own, allowing its subtle flavors to shine, or paired with a light spread of honey or a sprinkle of herbs for added complexity. It also makes an excellent addition to cheese platters, complemented by fruits, nuts, and a selection of bread and crackers. In addition, Perail can be melted over dishes like potatoes or vegetables, adding a rich, creamy texture and depth of flavor.

Geographical Indication

While Perail does not currently hold a Protected Designation of Origin (PDO) status, its production is closely associated with the Aveyron region, and efforts are made to preserve its traditional methods and quality. The cheese is a reflection of the region's rich pastoral traditions and the expertise of its cheese makers.

See Also

• Cheese
• Sheep milk
• Aveyron
• Lacaune (sheep)