Hailing from Averyon, in the Midi Pyrenees region of France, Perail de Brebis is a flat soft-ripened sheep’s milk cheese with a pale yellow pasta with a rich and fudgy texture.
Like most sheep’s milk cheeses, Perail has a distinct flavor, sweet, delicate but it is also bold, with earthy notes of hay in its aroma. Perail tends to become unctuous and almost runny at room temperature, perfect for spreading – or even spooning - over crackers or cheese. Pair with a lovely Riesling,
Perail de Brebis is a typical disc-shaped cheese of the region of Causses, a great limestone plateau and an area rich in pastoral beauty, lush grasses full of minerals and flowers where the sheep graze, and which translate beautifully into the nuances of the fromage.