The Perail is a fresh goat cheese from the Aveyron region, in the south of France. Its dough is flexible and melting, and its crust is fine and smooth. Its flavor is soft and slightly tart, with a characteristic scent of goat. Perail is often used as a spread, but it can also be used in the preparation of cooked dishes, such as quiches or gratins. The perail is generally made from raw goat milk.
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