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Perail de Brebis is a soft, strong-tasting cheese made from raw sheep's milk made in Aveyron in the midi-pyrenées area of France.

It is pale yellow with a soft rind, and a soft texture like that of thick, almost runny cream.

The curd is not cooked or pressed. It is moulded into a shape 3 to 4 inches (8 to 10 cm) wide by 1 inch (2 cm) high, weighing about 5 oz (150 g), and aged at least 1 week and up to 2 weeks.

Better known brands are Louis Rigal and Frie St. Georges.

Nutrition
Perail de Brebis has a butterfat content of 45 to 50 %.

Also called:

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping