Pérail (Organic)

Pérail, rooted in southern France’s pastoral traditions of Aveyron and Lozère, was once crafted by shepherds on the Causses plateaux.

Made from ewe’s milk, it 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.