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