Perail IGP

Pérail is one of those cheeses that quietly steals the show. Made from ewe’s milk in the Aveyron, in the shadow of Roquefort country, this small bloomy-rind cheese is soft, delicate and deeply moreish. As it comes to room temperature, the paste softens beautifully into a silky, almost spoonable centre, while the flavour remains gentle and refined.

Expect sweet lactic notes, a subtle grassy freshness and the warm, lingering richness that makes sheep’s milk cheeses so distinctive. It is elegant without being showy, creamy without being heavy, and dangerously easy to keep going back to.

In 2025, Pérail was officially granted IGP status, recognising both its historic roots and the unique terroir of this part of southern France. It is the first French cheese made exclusively from sheep’s milk to receive this distinction.

Country of origin: France
Region/town: Aveyron
Source of milk: Ewe
Texture: Soft, creamy and bloomy, becoming almost spoonable at room temperature
Flavour: Mild and lactic with grassy notes, hints of hay and the gentle richness of ewe’s milk
Aging time: Approximately 3 to 4 weeks

Serving suggestion:
Bring to room temperature before serving and enjoy with crusty bread, fresh figs, walnuts or a drizzle of honey. It also works beautifully on a cheeseboard with stone fruit or quince paste.

Wine Pairing:
Try with a crisp white such as Riesling, Roussanne or Viognier, or a glass of Champagne for something a little more indulgent.