Langres Cheese vs Pérail Cheese
Langres Cheese
Pérail Cheese
Langres Cheese is a semisoft cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.
What Is Langres Cheese?
Langres is a cow's milk cheese from the plateau of Langres in Champagne-Ardenne, France. It is a small cylinder with a Penicillium candidum rind tinted orange by annatto, known for the concave dent in its top called the fontaine.
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 Langres Cheese and Pérail Cheese?
- Milk type: Langres Cheese (cow's milk), Pérail Cheese (sheep)
- Texture: Langres Cheese (Semisoft), Pérail Cheese (soft)
- Rind: Langres Cheese (Soft, orange), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Aging: Langres Cheese (5 weeks), Pérail Cheese (2 to 8 weeks)
- Taste: Langres Cheese (Creamy, nutty), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Langres Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Plateau De Langres, Champagne Region | Aveyron, France |
| Milk Type | Cow's milk | Sheep |
| Milk Treatment | Unpasteurized | — |
| Texture | Semisoft | Soft |
| Rind | Soft, orange | Wrinkly, mainly Geotrichum candidum |
| Aging | 5 weeks | 2 to 8 weeks |
| Taste | Creamy, nutty | Distinctly sheepy in older cheeses |
Taste Comparison: Does Langres Cheese Taste Like Pérail Cheese?
Langres Cheese reads as creamy, nutty, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Langres Cheese at 5 weeks develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute Langres Cheese for Pérail Cheese?
Langres Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft bite and body where the recipe calls for soft. Flavor-wise, Langres Cheese reads as creamy, nutty while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Langres Cheese or Pérail Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Langres Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, Langres Cheese suits recipes that want creamy, nutty notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Langres Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Langres Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Langres Cheese is typically aged 5 weeks, Pérail Cheese 2 to 8 weeks.
Is Langres Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Langres Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Langres Cheese taste like Pérail Cheese?
Langres Cheese reads as creamy, nutty, while Pérail Cheese is distinctly sheepy in older cheeses.
What is Langres Cheese made of?
Langres Cheese is made from cow milk (unpasteurized). It's typically aged 5 weeks. It originates in France.
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, Langres Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Langres Cheese is semisoft, while Pérail Cheese is soft.