Pérail

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.