Pérail Cheese vs Roquefort Cheese

Pérail Cheese is a soft sheep-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Texture: Pérail Cheese (soft), Roquefort Cheese (Moist, very creamy)
• Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Roquefort Cheese (none)
• Aging: Pérail Cheese (2 to 8 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Pérail Cheese (distinctly sheepy in older cheeses), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Pérail Cheese Taste Like Roquefort Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Roquefort Cheese brings mild to strong character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Pérail Cheese for Roquefort Cheese?

In most recipes, Pérail Cheese and Roquefort Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for moist, very creamy. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Roquefort Cheese brings mild to strong notes.

Which Is Better, Pérail Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Pérail Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Pérail Cheese similar to Roquefort Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Pérail Cheese for Roquefort Cheese?

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

Does Pérail Cheese taste like Roquefort Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Roquefort Cheese is mild to strong.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Pérail Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Roquefort Cheese is moist, very creamy.