- French Cheeses
- Quality of cheese
- The French way of life
It took centuries for this small round cheese to escape the shadow of its famous local competitor, Roquefort. When there was not enough milk left to produce a Roquefort, this small cheese was produced for domestic use. Pérail is white, and becomes creamy after two weeks of maturation. It aspires to acquire a registered designation of origin (AOC) soon.
AOC currently pending. Producer (ENIL): Les Aliziers SA in Verrières
Soft-ripened cheese with a rather regular, thin bloomy rind of a creamy yellow to off-white color.
This cheese is creamy through to the center, and has a mild, milky taste. Its aroma is characteristic of ewe’s cheeses.