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The Pérail is a French cheese of Aveyron the Midday-Pyrenees.
It is a small cheese containing ewe's milk, with soft paste with flowered crust, of an average weight of 150 grams.
Its period of optimal tasting is spread out March at August after a Affinage 3 weeks, but it is also excellent from January to October. It is a softer cheese and less typified than other cheeses with the ewe's milk.
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