As a food lover, I have always been fascinated by the various types of cheeses available all around the world. It is almost unbelievable how different products can be made from milk – from creamy soft cheeses to strong blue mold cheeses. France is one of the countries where the selection of local cheeses is truly very wide, cheeses are an integral part of French cuisine.
Sheep cheese Pérail
Pérail cheese is a semi-soft cheese produced in the Aveyron region of southern France. It is made from sheep’s milk, which gives it an interesting taste. The cheese usually matures for two to three weeks before it is ready for consumption. It has a soft, creamy texture. It is a versatile cheese, combining well with fruit, nuts, and honey, making it an ideal addition to a cheese plate. The cheese is also excellent on its own, served with a glass of wine. Pérail is not as well-known as some other French cheeses, as it is not produced in large quantities. If you are lucky enough to come across Pérail cheese directly in France, preferably from a small producer, I highly recommend trying it. One 150g package of cheese costs approximately 5 EUR.
(The article is in progress, it will be expanded.)
