Pérail de Brebis

1. History

Pérail derives its name from peralhièira, the traditional stone draining sink. Originally made by women at the end of the sheep lactation period, when milk was no longer supplied to Roquefort dairies, using leftover rennet. Traces date back to the late 19th century, now produced year-round on farms or in dairies.

2. Physical characteristics

Pérail is a round, flat cheese, 7 cm diameter, 2 cm thick, weighing 90-150 g. Its bloomy rind is thin, ivory-white to cream-yellow, edible and regular. The paste is creamy, melting, ivory-colored, with a homogeneous texture that becomes runny after 14 days of aging.

3. Taste profile

Mild and creamy, Pérail offers fresh lactic flavors with typical Lacaune sheep notes, without excessive bitterness. Its aroma is characteristic of sheep cheese, moderate, with wool and floral hints. Salinity is low, acidity peaks at 8-10 days, for a harmonious mouthfeel.

4. Production zone and period

Produced in the Causses of southern Massif Central, on semi-mountainous plateaus over 800 m altitude, in Aveyron, Lozère, Tarn, Gard, and Hérault departments. Lacaune sheep graze aromatic grass influenced by mountain and Mediterranean climates. Made year-round from raw whole milk.

5. Certification

Pérail has PGI (Protected Geographical Indication) status since 2025, certified by INAO, ensuring origin and expertise. This recognizes the Lacaune breed and Grands Causses terroir. It guarantees consistent quality and traceability.