Pérail Cheese vs Stilton Cheese
Pérail Cheese
Stilton Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.
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 Stilton Cheese?
Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.
What's the Difference Between Pérail Cheese and Stilton Cheese?
- Origin: Pérail Cheese (France), Stilton Cheese (England)
- Milk type: Pérail Cheese (sheep), Stilton Cheese (cow's milk)
- Texture: Pérail Cheese (soft), Stilton Cheese (hard, blue-veined)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Stilton Cheese (natural)
- Aging: Pérail Cheese (2 to 8 weeks), Stilton Cheese (9 to 12 weeks)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Stilton Cheese (spicy, strong)
Side-by-Side Comparison
| Pérail Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Aveyron, France | Nottinghamshire, Leicestershire, Derbyshire |
| Milk Type | Sheep | Cow's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Soft | Hard, blue-veined |
| Rind | Wrinkly, mainly Geotrichum candidum | Natural |
| Aging | 2 to 8 weeks | 9 to 12 weeks |
| Taste | Distinctly sheepy in older cheeses | Spicy, strong |
Taste Comparison: Does Pérail Cheese Taste Like Stilton Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Stilton Cheese at 9 to 12 weeks.
Can You Substitute Pérail Cheese for Stilton Cheese?
Pérail Cheese can stand in for Stilton 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 hard, blue-veined. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Stilton Cheese brings spicy, strong notes.
Which Is Better, Pérail Cheese or Stilton 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 hard, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Stilton Cheese fits dishes calling for spicy, strong.
Which is your favorite?
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Frequently Asked Questions
Is Pérail Cheese the same as Stilton Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Stilton Cheese comes from England. Pérail Cheese is made from sheep milk; Stilton Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Stilton Cheese 9 to 12 weeks.
Is Pérail Cheese similar to Stilton Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Stilton Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Stilton Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Stilton Cheese is spicy, 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 Stilton Cheese made of?
Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.
Which should I choose, Pérail Cheese or Stilton Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Stilton Cheese is hard, blue-veined.