Perail des Cabasses


The name "Pérail" comes from "peralhieira" which was the house's stone sink on which the cheeses were left to drain. Contrary to what the origin of the name evokes, stone, the Pérail is an unctuous, creamy, melting and velvety cheese. Featuring lactic sheep's milk aromas.

  • Unpasteurised Ewe's Milk
  • Causses, France
  • 135g