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This Aveyron soft cheese has an earthy aroma, and a pale-yellow color.
With a short maturation period, and made with ewe’s milk, the Perail’s pate is creamy and smooth, and exudes strong, full flavors. It ripens in wooden molds because it becomes runny at room temperature.
Because it’s a very soft, sometimes runny, cheese, it makes it perfect for spreading on snappy crackers on your cheese board.
Elevate your scrambled eggs with some Perail, or add it to your waffles and pancakes. Or smear it onto your bagels and toast.
Pair with a crisp white wine, or a rosé.
Aveyron is a scenic three-hour car ride away from another area in the Midi-Pyrénées: Lourdes. This place is famous in Catholic lore.
It was on the 11th of February in 1858 that a lady appeared to 14-year-old Bernadette Soubirous as she was wading in the river by the grotto of Massabielle. Bernadette said the lady wore a white dress, with a blue girdle, and two yellow roses on her feet. She was holding a rosary and a dazzling light came from the dark alcove behind her.
After more of their interactions, she told Bernadette that she was the Immaculate Concepcion. This story has become one of the most popular Marian stories, and Lourdes entertains millions of people who take on pilgrimages to the grotto.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.