Pérail: Pérail (French spelling of perál or peralh, Languedoc term for fresh cheese) is a French cheese appellation from Auvergne, the Massif Central Aveyronnais and the Tarn. It results from the curdling of raw sheep's milk. It can be classified as a soft cheese with a bloomy rind weighing approximately 150 grams. It is a softer cheese than some raw sheep's milk cheeses such as Roquefort for example.
Let them sell their milk to Roquef...
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