Pérail vs Rocamadour
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.
Rocamadour
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées
Rocamadour is a small soft goat's milk cheese from the Midi-Pyrénées region of France. Each piece is a low disk, light enough to serve whole, with a thin natural rind and a tender center. The milk is goat, and that flavor is part of the public identity, gentle at first and clearer as the cheese ripens. It sits in the family of southern cabécou, the little goat cheeses of this part of France. It is a board cheese and a spreading cheese, not a hard wheel.