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Perail is a raw sheep's milk cheese made by the Dombre family at Les Cabasses, Aveyron, Midi-Pyrenees. It is a lactic set cheese that was traditionally made by Roquefort cheesemakers using the day's excess milk. The land on which the Dombre family's sheep feed is rich in floral growth, allowing an abundance of flavour to translate through into the cheese. Often Perail has a 'sheepy' flavour that is reminiscent of the farm, as well as flavours ranging from vegetal to peat.