Pérail Cheese vs Swaledale Ewes' Cheese
Pérail Cheese
Swaledale Ewes' Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep milk.
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 Swaledale Ewes' Cheese?
Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.
What's the Difference Between Pérail Cheese and Swaledale Ewes' Cheese?
- Texture: Pérail Cheese (soft), Swaledale Ewes' Cheese (Hard, firm, crumbly)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
- Aging: Pérail Cheese (2 to 8 weeks), Swaledale Ewes' Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Pérail Cheese | Swaledale Ewes' Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Aveyron, France | Swaledale, North Yorkshire |
| Milk Type | Sheep | Sheep |
| Texture | Soft | Hard, firm, crumbly |
| Rind | Wrinkly, mainly Geotrichum candidum | Greenish-blue-grey mold or black wax coating |
| Aging | 2 to 8 weeks | 3 to 4 weeks |
| Taste | Distinctly sheepy in older cheeses | — |
Taste Comparison: Does Pérail Cheese Taste Like Swaledale Ewes' Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.
Can You Substitute Pérail Cheese for Swaledale Ewes' Cheese?
In most recipes, Pérail Cheese and Swaledale Ewes' 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 hard, firm, crumbly.
Which Is Better, Pérail Cheese or Swaledale Ewes' 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, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pérail Cheese the same as Swaledale Ewes' Cheese?
No, they're distinct cheeses. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Swaledale Ewes' Cheese 3 to 4 weeks.
Is Pérail Cheese similar to Swaledale Ewes' Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Pérail Cheese for Swaledale Ewes' Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pérail Cheese taste like Swaledale Ewes' Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Swaledale Ewes' Cheese made of?
Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.
Which should I choose, Pérail Cheese or Swaledale Ewes' Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Swaledale Ewes' Cheese is hard, firm, crumbly.