Pérail/100g/Ewe/Pasteurised/Animal Rennet/Soft white bloom/Aveyron/28g fat/Mild, buttery and silky.
Its history is closely linked to that of Roquefort and its region of origin, The Parc naturel régional des Grands Causses. It is an area shared by 5 departments: Aveyron, Tarn, Hérault, Lozère and Gard that was shaped over centuries by shepherd and their ewes for the sole production of Roquefort cheese. The whole area is a UNESCO registered site and is one of the best examples of agropastoralism.
Shepherds indeed shaped the countryside so their herds could feed, drink and shelter and their Roquefort could be produced and ripened in the many "fleurines" that pepper this beautiful landscape. Though the majority of the milk was for Roquefort, they always kept a little milk for their Pérail.
Made only in small quantity during the lactation period, its production increased drastically when the Roquefort dairies halted their production at the end of lactation. Shepherds would then take from the dairies whatever small quantity of rennet they had left to produce Pérail in larger quantity so they could sell some on the market in Millau. Located in the heart of the Grands Causses, Millau has become the official capital of Pérail.
The Lacaune ewe is emblematic of this region, she grazes without stopping, roaming the plateau poor in grass, in search of sustenance. It is adapted to the harsh environment, and feed on what it finds, its milk is rich in fat, loaded with short-chain fatty acids that directly influence the creamy texture and melting paste of Pérail. It also provides the scents of sheep's wool specific to Pérail.
To pair Perail with a wine from the same region, we recommend a dry white wine from the Languedoc-Roussillon vineyard such as a good Corbières Blanc.
Pérail Papillon IGP
Milk/Lactic Ferments/Salt/Rennet.
Energy 1,385 kj
(331 kcal)Fat 28 g Saturated fat 15 g Carbohydrates 1.5 g Fibers 0g Proteins 19 g Salt 1.3 g