Pérail vs Roquefort
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.
Roquefort
Facts
- Milk
- Sheep
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Roquefort-sur-Soulzon
- Status
- PDO
Roquefort is a blue sheep's-milk cheese ripened in the caves at Roquefort-sur-Soulzon, in southern France. The protected cheese uses milk from a defined area, and the ripening happens in those caves.