Le Pérail de Hyelzas - Lozere ewe cheese with raw milk
.A soft ewe's milk cheese from the Grands Causses, which will not fail to enchant your cheese board!
Made with milk from the Causse Méjéan, on the southern borders of the Massif Central, by the Hyelzas Artisanal Cheese Dairy, this cheese reflects the ancestral tradition of this territory: each farm in the Grands Causses made its own peray from renneted curd.
Moulded with a ladle, it gives a supple and creamy cheese with a smooth taste. Its paste is homogeneous, fine, smooth, supple and slightly creamy. Its rind is slightly flowery. Its texture and taste reflect the quality of the natural flora of the mountain terroir of the Fédou cheese dairy.
Its character is like a bird's eye view of sweetness with more assertive tastes. Matured for 9 days, the Pérail can still mature to develop its aromas, without them becoming too strong.
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