Pérail Cheese vs Pule Cheese

Q: Is Pérail Cheese the same as Pule Cheese?

No. Pérail Cheese and Pule Cheese are distinct cheeses from France and Serbia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pérail Cheese for Pule Cheese?

In most recipes you can swap Pérail Cheese for Pule Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Pérail Cheese or Pule Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Pérail Cheese is a soft sheep-milk cheese from France, while Pule Cheese is artisan, originating in Serbia.

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 Pule Cheese?

Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.

What's the Difference Between Pérail Cheese and Pule Cheese?

Origin: Pérail Cheese (France), Pule Cheese (Serbia)
Milk type: Pérail Cheese (sheep), Pule Cheese (donkey's milk)
Texture: Pérail Cheese (soft), Pule Cheese (artisan)
Taste: Pérail Cheese (distinctly sheepy in older cheeses), Pule Cheese (nutty and earthy)

Side-by-Side Comparison

	Pérail Cheese	Pule Cheese
Country of Origin	France	Serbia
Specific Origin	Aveyron, France	Zasavica
Milk Type	Sheep	Donkey's milk
Texture	Soft	Artisan
Rind	Wrinkly, mainly Geotrichum candidum	—
Aging	2 to 8 weeks	—
Taste	Distinctly sheepy in older cheeses	Nutty and earthy

Taste Comparison: Does Pérail Cheese Taste Like Pule Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Pule Cheese brings nutty and earthy character.

Can You Substitute Pérail Cheese for Pule Cheese?

Pérail Cheese can stand in for Pule 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 artisan. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Pule Cheese brings nutty and earthy notes.

Which Is Better, Pérail Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Pule Cheese fits dishes calling for nutty and earthy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pérail Cheese the same as Pule Cheese?

No, they're distinct cheeses. Pérail Cheese originates in France, while Pule Cheese comes from Serbia.

Is Pérail Cheese similar to Pule Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pérail Cheese for Pule Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Pérail Cheese taste like Pule Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Pule Cheese is nutty and earthy.

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 Pule Cheese made of?

Pule Cheese is made from milk. It originates in Serbia.

Which should I choose, Pérail Cheese or Pule Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Pule Cheese is artisan.