The cheese has a typical animal and sheep-fold smell.
Aveyron is a rural land par excellence, with an ancestral cheese-making heritage. In the shadow of Roquefort, France’s oldest PDO cheese, a number of small cheeses, mainly made from sheep’s milk, are crafted in the heart of the region’s rolling hills.
Respectful of the region’s pastoral tradition, the Dombre family produces, among other things, this little sheep’s milk palet that remains incomparable in its finesse. Pérail des Cabasses has a strong identity that the whole family strives to preserve.
Bright white with a lightly ridged rind, the cheese hides a creamy texture. The cheese has a typical animal and sheep-fold smell. The palate is fine, but here too develops that remarkable ovine touch, which can rise quite high. It is reserved for lovers of these authentic aromas.