Pélardon vs Pérail
Pélardon
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Languedoc-Roussillon
Pélardon is a small goat's cheese from Languedoc-Roussillon in southern France. The milk is raw goat's milk, and the cheese is a low round with a thin natural rind. The paste is soft and moist when young, then firmer and drier as it ripens. White, cream, or blue-grey molds can speckle the coat, and that varied surface is normal. The taste is goaty, floral, and lightly nutty, and it belongs on a board or in simple southern cooking.
Pérail
Facts
- Milk
- Sheep
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- France
- Place
- Aveyron
Pérail is a small soft cheese from Aveyron in France. Makers use whole sheep's milk, and the rounds stay flat and light rather than tall. A thin ivory skin carries a faint white bloom, and the paste inside is pale and creamy. The cheese is sold young, while the center still holds together and the edge is soft enough to spread. It belongs on a board, not on a grater.