Pérail (Organic)

Fromagerie Beillevaire, based in Machecoul in the Loire-Atlantique region, is known for its commitment to traditional cheesemaking using raw milk and artisanal techniques. Among its range of regional French specialities is Pérail, a cheese rooted in the pastoral traditions of southern France, particularly the Aveyron and Lozère regions. It’s a cheese with deep historical roots, once produced by small-scale shepherds in the Causses plateaux.

Pérail is made from ewe’s milk and comes in a small, round format with a thin, wrinkled rind that becomes more pronounced as it matures. When young, it offers a delicate, creamy centre with a subtle milky aroma and a mild, buttery taste. As it ages, the texture softens even further, and the flavour deepens into something more savoury and earthy, with gentle hints of hazelnut and meadow grass.

Pair Pérail with a glass of white from the Occitanie region—Gaillac Blanc is a standout choice. Made from native grape varieties like Loin de l’Œil or Mauzac, it brings crisp acidity, floral notes, and a whisper of orchard fruit that lift the creamy, mild complexity of the cheese without overpowering it.