Perail des Cabasses
Perail 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. The sheep’s grazing land is covered in flowers, mixed grasses and herbs and all these flavours translate into the final cheese.
Perail is a buttery and velvety textured cheese with a pronounced earthy, sweet flavour and hint of straw - from the mats that the cheeses are aged on. Perail ripens beautifully and has a fantastic melting, gooey pâté and strong flavour when fully ripe.
This cheese is aged for 3 months and is made with raw ewe’s milk and traditional rennet.
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