Reading Chocolate and Zucchini recent piece on a Cheese Course , I was happy to discover a cheese new to me.
Perail des Cabasses is an artisan sheep milk cheese produced in the Causses, Aveyron (France).
I have not had the chance to taste it yet, it looks somewhat similar to St Marcellin but I am sure the taste is quite different. If you are interested in the fine art of putting a Cheese Platter together read Clotilde’s recent piece on NPR, Cheese Course 101.
You can also contact us if you want Montclair Concierges to organize a Cheese and Wine pairing for you.
France counts as many cheeses as days of the year, discovered one that I did not know: Perail des Cabasses
You must be logged in to post a comment.