The Pérail from the Dombre Family is an artisanal cheese made from raw Lacaune sheep's milk, produced in the heights of southern Aveyron. Its taste is mild, creamy, with subtle aromas of wool, cream, and the flora of the Causses. Pérail was once made at the end of the milking season, when the milk was no longer sufficient for Roquefort. In 2025, Pérail received the PGI designation, recognizing its strong connection to the local terroir and pastoral practices. It can be enjoyed young or more aged, on country bread, in salads, or melted in gourmet preparations.
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