Lor Cheese vs Pérail Cheese
Lor Cheese
Pérail Cheese
Lor Cheese is a soft cheese from Iran, while Pérail Cheese is soft and made from sheep milk, originating in France.
Buy Lor Cheese
Buy Pérail Cheese
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
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 Lor Cheese and Pérail Cheese?
- Origin: Lor Cheese (Iran), Pérail Cheese (France)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Pérail Cheese (sheep)
- Texture: Lor Cheese (Soft), Pérail Cheese (soft)
- Aging: Lor Cheese (Fresh), Pérail Cheese (2 to 8 weeks)
- Taste: Lor Cheese (Slightly sweet cream), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Lor Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | Iran | France |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Aveyron, France |
| Milk Type | Whey (from semihard cheeses like Peche) | Sheep |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | — |
| Texture | Soft | Soft |
| Rind | — | Wrinkly, mainly Geotrichum candidum |
| Aging | Fresh | 2 to 8 weeks |
| Taste | Slightly sweet cream | Distinctly sheepy in older cheeses |
Taste Comparison: Does Lor Cheese Taste Like Pérail Cheese?
Lor Cheese reads as slightly sweet cream, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute Lor Cheese for Pérail Cheese?
Lor Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft. Flavor-wise, Lor Cheese reads as slightly sweet cream while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Lor Cheese or Pérail Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
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Frequently Asked Questions
Is Lor Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Pérail Cheese comes from France. Aging also differs: Lor Cheese is typically aged fresh, Pérail Cheese 2 to 8 weeks.
Is Lor Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Pérail Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Pérail Cheese?
Lor Cheese reads as slightly sweet cream, while Pérail Cheese is distinctly sheepy in older cheeses.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
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, Lor Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Pérail Cheese is soft.