The name Lou Perac derives from the Occitan word Peralh, meaning “stone strainer” – a traditional tool used in the region for draining curds during cheese-making. This reflects it’s deep roots in the culinary heritage of southern France.
We love Lou Perac. It is crafted from the ewes milk of Lacaune sheep, known for their high quality milk. They are fed on a diet of herbs, forage & cereals. This pasteurised ewes milk has a delicate, mild flavour. It is soft, creamy & wonderfully versatile when it comes to the different ways you can use it!
You can keep it classic & enjoy on your cheeseboard with crusty bread, fresh fruit & nuts. It pairs beautifully with figs.
Try it on your salad, on toast or in a savoury tart. Melt it into risotto or pasta or mix it into your quiche! The creaminess of the cheese mixes superbly with eggs & pastry!
It washes down well with a dry white wine – a Sauvignon Blanc or a light red, perhaps Pinot Noir!
Please pop in & try it for yourself! We think you’ll agree that’s a little bit tasty!
