Pérail des Cabasses

 

Artisanal ewe cheese, produced in Occitanie in the Aveyron department. Originally, the Pérail des Cabasses was linked to the production of Roquefort. When there was not enough milk left to make a large cheese, producers formed small pancakes by hand for their own consumption. The taste of this cheese varies according to its maturation: it starts with fine and sweet flavours until reaching slightly more marked animal notes.

You can enjoy it fresh, grilled on toast or with honey and a fruit salad.

 

Ingredients : Raw sheep’s milk, Lactic and maturation ferments, Rennet, Salt