A historical legacy

"Pérail" was originally made on the farm mainly by women, at the end of the ewes' lactation, when producers stopped delivering milk to the "Roquefort" cheese dairies and the latter distributed the leftover rennet to them.

This tradition, together with the small amount of milk available and draining in the small space of the "peralhièira" (the stone sink that gave rise to the name "Pérail"), led to a small cheese, made using a mixed technology with the addition of lactic ferments and rennet.

This cheese can be traced back to the end of the 19th century. Now made all year round, on the farm or in the dairy, "Pérail" hides behind its fine, slightly felted skin a melting, creamy paste. It develops milky, sheep's wool scents and fresh, sweet aromatic notes.

The ewes' diet is based for the most part on the resources of the PGI geographical area: pastures, temporary and permanent meadows, forage and complementary feed. It favors a dominant grazing system with access to pastures in direct proximity to the sheepfold, and in areas with the poorest soils, grazing of rangelands that offer diverse vegetation and floral multiplicity.