Perail hails from the Aveyron region of France, where Roquefort is produced in a region that has a long history of sheep herding. There are many theories of how Perail came to be in existence. Stories range from the bloomy brie-like sheep’s milk wheels being created during low milk production, to shepherds holding back small amounts of milk from the larger Roqufort producers and creating the small pure sheep milk cheese in their homes for their families and neighbors. Whatever the stories and history may be, we are fortunate to have this tasty treat available to snack on now.
Perail is a pasteurized sheep’s milk cheese with a thin, bloomy rind and soft, pale paste. When young, the interior is more firm and mild in flavor and the grassy notes are very apparent. Allow it to get a bit more ripe, which is what I did, and the rind collapses a bit, the “sheepy” barnyard flavors intensify, and the grassy, buttery, and sweet flavors come alive. Pair Perail with a light white or sparkling bubbly wine or perhaps a crisp hard cider.