The cheesemakers of Papillon, from the region around Aveyron in the Midi-Pyrénées, are best known for their delicious Roquefort, but also make a beautiful cheese without the spicy blue-green mold, the Pérail de Brebis. The Pérail is a small, creamy cheese, traditionally made from whole sheep's milk of the Lacaune breed, and the scent of sheep's milk is also subtly present. The texture is reminiscent of very thick cream, and the Pérail guarantees a soft dairy (even when chilled) and a velvety taste.
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