Perail IGP Papillon 150g terre forti fermented on skins in concrete

fermented on skins in concrete then aged in large-format old oak

Bottled as Vin de France

showing citrus

Slightly earthy with crunchy red cherries and grippy tannins

Its 90 recipes are arranged by season

Perail IGP Papillon 150g terre forti fermented on skins in concretePerail is a small, soft sheep's milk cheese from the Aveyron in southern France, often called the 'little brother of Roquefort' and made here by the renowned Papillon creamery. In 2025 Perail became the first French PGI (IGP) cheese made exclusively from sheep's milk. Under its thin bloomy rind sits a luscious ivory paste that turns unctuous, almost spoonable, at room temperature.