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Soft goat milk cheese produced in Lozère by the Fromagerie des Cévennes. The rind is thin, the paste is ivory and creamy, the taste is a little bit acidic, milky, with goat and hazelnuts flavours.
Made with the same ewe breed (Lacaune) than the Roquefort, the Perail cheese stayed in the shadow of the blue veine cheese for a long time. It is only since a few decades that its notoriety increased. Thus, it is on its wat to get classified as an AOC.