Pérail Cheese vs Saint-Nectaire Cheese

Pérail Cheese is a soft sheep-milk cheese from France, while Saint-Nectaire Cheese is soft and tender and made from cow 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 Saint-Nectaire Cheese?

Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.

What's the Difference Between Pérail Cheese and Saint-Nectaire Cheese?

• Milk type: Pérail Cheese (sheep), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
• Texture: Pérail Cheese (soft), Saint-Nectaire Cheese (Soft and tender)
• Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Saint-Nectaire Cheese (Washed-rind)
• Aging: Pérail Cheese (2 to 8 weeks), Saint-Nectaire Cheese (At least twenty-eight days)
• Taste: Pérail Cheese (distinctly sheepy in older cheeses), Saint-Nectaire Cheese (Delicate hazelnut)

Side-by-Side Comparison

Taste Comparison: Does Pérail Cheese Taste Like Saint-Nectaire Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Saint-Nectaire Cheese brings delicate hazelnut character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.

Can You Substitute Pérail Cheese for Saint-Nectaire Cheese?

Pérail Cheese can stand in for Saint-Nectaire 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 and tender. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Saint-Nectaire Cheese brings delicate hazelnut notes.

Which Is Better, Pérail Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.

Frequently Asked Questions

Is Pérail Cheese the same as Saint-Nectaire Cheese?

No, they're distinct cheeses. Pérail Cheese is made from sheep milk; Saint-Nectaire Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Saint-Nectaire Cheese at least twenty-eight days.

Is Pérail Cheese similar to Saint-Nectaire Cheese?

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

Can I substitute Pérail Cheese for Saint-Nectaire Cheese?

You can, but expect a shift in richness and milk character.

Does Pérail Cheese taste like Saint-Nectaire Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Saint-Nectaire Cheese is delicate hazelnut.

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 Saint-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

Which should I choose, Pérail Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Saint-Nectaire Cheese is soft and tender.