Feta Cheese vs Pérail Cheese
Feta Cheese
Pérail Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Pérail Cheese is soft and made from sheep milk, originating in France.
What Is Feta Cheese?
Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Feta Cheese and Pérail Cheese?
- Origin: Feta Cheese (Greece), Pérail Cheese (France)
- Milk type: Feta Cheese (goat's and sheep's milk), Pérail Cheese (sheep)
- Texture: Feta Cheese (Soft, white, aged in brine), Pérail Cheese (soft)
- Rind: Feta Cheese (None), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Aging: Feta Cheese (2 months to longer), Pérail Cheese (2 to 8 weeks)
- Taste: Feta Cheese (Sharp to mild), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Feta Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Mainland Greece And Lesbos Prefecture | Aveyron, France |
| Milk Type | Goat's and sheep's milk | Sheep |
| Milk Treatment | Pasteurized, sometimes raw | — |
| Texture | Soft, white, aged in brine | Soft |
| Rind | None | Wrinkly, mainly Geotrichum candidum |
| Aging | 2 months to longer | 2 to 8 weeks |
| Taste | Sharp to mild | Distinctly sheepy in older cheeses |
Taste Comparison: Does Feta Cheese Taste Like Pérail Cheese?
Feta Cheese reads as sharp to mild, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute Feta Cheese for Pérail Cheese?
Feta Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for soft. Flavor-wise, Feta Cheese reads as sharp to mild while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Feta Cheese or Pérail Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
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Frequently Asked Questions
Is Feta Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Pérail Cheese comes from France. Feta Cheese is made from goat and sheep milk; Pérail Cheese uses sheep. Aging also differs: Feta Cheese is typically aged 2 months to longer, Pérail Cheese 2 to 8 weeks.
Is Feta Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Pérail Cheese?
Feta Cheese reads as sharp to mild, while Pérail Cheese is distinctly sheepy in older cheeses.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Feta Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Pérail Cheese is soft.