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Perail
Sign in to savethumb|Perail cheese Perail (French: Pérail) is a soft cheese made with ewes milk originating in the region of Aveyron, France. Cheeses are between 10 and 12 cm in diameter and should have an ivory coloured wrinkly rind composed mainly of geotrichum candida. The cheese is produced by the lactic fermentation method. Typically cheeses are sold between 2 and 8 weeks of age with older cheeses exhibiting a distinctly 'sheepy' flavour.
Wikidata facts
- Country of origin
- France
- Material used
- sheep milk
- Image
- Cheese Pérail.jpg
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- Pérail
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thumb|Perail cheese Perail (French: Pérail) is a soft cheese made with ewes milk originating in the region of Aveyron, France. Cheeses are between 10 and 12 cm in diameter and should have an ivory coloured wrinkly rind composed mainly of geotrichum candida. The cheese is produced by the lactic fermentation method. Typically cheeses are sold between 2 and 8 weeks of age with older cheeses exhibiting a distinctly 'sheepy' flavour.
==References==
Excerpted from Wikipedia’s “Perail” article, available under the CC BY-SA 4.0 licence.
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