Pérail

Pérail is a soft French PGI sheep's cheese from Aveyron, made only from the whole milk of Lacaune sheep. It is a flat round disc: the small one is 78–88 mm across and weighs at least 90 g, the large one is 90–110 mm and at least 130 g, and both are 15–22 mm high.

The cheese has a thin, soft, melting skin rather than a true rind, ivory-ecru in colour with a slight Geotrichum bloom; inside, the paste is white to ivory, soft, creamy and even. Dry matter is at least 40 % and fat at least 50 % of dry matter. It cannot be sold until seven days after renneting. The label may say "moulage manuel à la louche", meaning ladled into the mould by hand.

The area is the south-west of the Massif Central in Aveyron, across the natural regions of the Grands Causses, Monts du Lévézou, Ségalas, Rougiers and Monts de Lacaune. A harsh mountain climate and poor soils turned farming towards Lacaune sheep, the result of crossing ancient local breeds. The sheep graze whenever there is grass, and at least 70 % of the dry matter of their diet comes from the area. The name Péral appeared in Occitan in the late 19th century, was later Gallicised to Pérail, and was cited in the 1973 Larousse des Fromages.

Aromas are milk and sheep's wool with a slight smell of wool grease; the taste is sheepy and milky, from curd to cream, fresh and mild, sometimes with a hint of dried fruit.

Why it matters to you: it is a small, delicate sheep's cheese without harshness; the PGI mark means it is made from the milk of Lacaune sheep on the plateaus of Aveyron.