Pérail Cheese vs Pljevlja Cheese
Pérail Cheese
Pljevlja Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
Buy Pérail Cheese
Buy Pljevlja Cheese
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 Is Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Pérail Cheese and Pljevlja Cheese?
- Origin: Pérail Cheese (France), Pljevlja Cheese (Montenegro)
- Milk type: Pérail Cheese (sheep), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Pérail Cheese (soft), Pljevlja Cheese (Soft to semihard)
- Aging: Pérail Cheese (2 to 8 weeks), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Pérail Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | France | Montenegro |
| Specific Origin | Aveyron, France | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Sheep | Sheep’s milk, cow’s milk, mixed |
| Texture | Soft | Soft to semihard |
| Rind | Wrinkly, mainly Geotrichum candidum | — |
| Aging | 2 to 8 weeks | 4 to 8 weeks |
| Taste | Distinctly sheepy in older cheeses | — |
Taste Comparison: Does Pérail Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Pérail Cheese for Pljevlja Cheese?
Pérail Cheese can stand in for Pljevlja 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 to semihard.
Which Is Better, Pérail Cheese or Pljevlja Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pérail Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pérail Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Pérail Cheese is made from sheep milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Pljevlja Cheese 4 to 8 weeks.
Is Pérail Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Pérail Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Pljevlja Cheese is soft to semihard.