Pérail Cheese vs Salers Cheese
Pérail Cheese
Salers Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Salers Cheese is firm 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Pérail Cheese and Salers Cheese?
- Milk type: Pérail Cheese (sheep), Salers Cheese (cow's milk)
- Texture: Pérail Cheese (soft), Salers Cheese (Firm)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Salers Cheese (Thick gray)
- Aging: Pérail Cheese (2 to 8 weeks), Salers Cheese (Minimum of three months, up to forty-five months)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Pérail Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Aveyron, France | Salers, Massif Central |
| Milk Type | Sheep | Cow's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft | Firm |
| Rind | Wrinkly, mainly Geotrichum candidum | Thick gray |
| Aging | 2 to 8 weeks | Minimum of three months, up to forty-five months |
| Taste | Distinctly sheepy in older cheeses | Strong-tasting |
Taste Comparison: Does Pérail Cheese Taste Like Salers Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Salers Cheese brings strong-tasting character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Pérail Cheese for Salers Cheese?
Pérail Cheese can stand in for Salers 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 firm. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Salers Cheese brings strong-tasting notes.
Which Is Better, Pérail Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Pérail Cheese the same as Salers Cheese?
No, they're distinct cheeses. Pérail Cheese is made from sheep milk; Salers Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Salers Cheese minimum of three months, up to forty-five months.
Is Pérail Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Salers Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Pérail Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Salers Cheese is firm.