Thank Cheesus it’s Fromage Friday!
Let’s spend some time with
Perail de Brebis
This French sheep’s milk cheese can’t be tamed! I split her open while she was still chilled and her paste spilled out and over the cheese board like fresh-made caramel sauce. Then she started to sing to me.
I know I may be young,
But I’ve got feelings, too.
And I need to do,
What I feel like doing.
So, let me go,
And just listen
Just like Britney Spears circa 2001, Perail de Brebis is young,wild, and extremely sexy. Her paste is so unruly she has to be aged in wooden molds to keep her from busting out of her rind. From Ayeyron, in Mid-Pyrénées France, Perail de Brebis is matured for a minimum of two weeks producing a paste consistently runny and smooth all the way through the disc.
Perail de Brebis has a rather mild and misleading scent, with light aromatics of clean grass and fresh dew. But she doesn’t care what your first impressions are, she has her own agenda. Within that soft bloomy rind, Perail de Brebis is packing a serious funk punch, with notes of rich soil, barnyard hay, and root vegetables. If you want something creamy and rich but with more flavor than your average double cream, try this lady of the night. She has a 50% fat content and an incredible silken mouthfeel.
Need a cheese for your Memorial Day grill party? Try this: grill a couple halved apricots, drizzle with balsamic, and serve alongside a quarter wheel of Perail de Brebis. Complete the look with a glass of tart rosé.