Papillon Perail de Brebis’s Taste
A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the French massif des Causses, a group of limestone plateaus rich in minerality. All of this is translated into the full-flavored wheels, perfect centerpieces for your cheese plate! The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choicethose who want a creamy and rich cheese with a strong taste and balanced earthy undertones. The cheese requires a very short maturation period.
Serving Papillon Perail de Brebis
Perail tends to become unctuous and almost runny at room temperature, perfect for spreading – or even spooning – over crackers or cheese. Pair with a chilled Riesling or a Pacherin du Vic-Bilh or a Saint Chinian red wine or any Cotes du Provence.
How Papillon Perail de Brebis is Made
The limestone plateau and lush grasses full of minerals and flowers where the sheep graze, and which translate beautifully into the nuances of the fromage.Perail de Brebis is a soft-ripened, flat disc cheese made of sheep’s milk in Aveyron in the Midi-Pyrénées region of France. It’s specially ripened in wooden molds as it has the tendency to get quite runny at room temperature.