Pérail was first created using leftover milk from the Roquefort making process. It is now made by the Dombre family at Les Cabasses in the Midi Pyrénées region of Southern France with the milk from their free range ewes.
Rosine and Jean François have 600 ewes, whose grazing land, at an altitude of 850m, is covered in flowers, mixed grasses and herbs. These herbaceous, grassy and floral flavours translate into the final cheese.
The cheese is still made by hand ‘à la louche’ which means that the soft curds are ‘ladled’ into small moulds, before being turned by hand and matured for 12 days. It is aged on hay which significantly impacts the final flavour of the cheese.
The ewes are outdoor reared on mountain pastures and the cheese is made close to the grazing fields, so there are no food miles involved in feeding the herd or in cheese production.
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