Recognized as a Protected Geographic Indication on May 26, 2025, Pérail cheese has reached a strategic milestone for the sheep farming industry in the southern Massif Central.

Published in the Official Journal of the European Union on May 26, 2025, the Pérail PGI label is the fruit of thirty years of collective work between farmers, cheesemakers, and refiners. This recognition protects the name “Pérail,” confirms its close link to the region, and guarantees compliance with demanding specifications. It recognizes the quality of an iconic cheese from the southern Massif Central, produced from Lacaune sheep's milk.

Pérail, the little brother of Roquefort, becomes the first French cheese PGI made exclusively from sheep's milk. This distinction illustrates the industry's desire to promote a product with a clearly identified origin and a distinctive sensory profile. Its melt-in-the-mouth texture, ivory bloomy rind and mild milky notes make it a cheese with a personality that is instantly recognizable. Matured for at least seven days, it retains its freshness, creaminess and distinctive character.

The PGI area covers five departments: Aveyron, Lozère, Tarn, Hérault, and Gard. This area corresponds to the historic heart of production, where Lacaune sheep have been present for centuries. Milk production and cheese making take place entirely within this area, ensuring consistency, traceability, and regional roots.

Behind this label is a strong and united industry: nearly 1,000 farms, 14 manufacturers, farmers, artisans, dairy producers, and cooperatives, with around 5 million liters of milk collected and 1,100 tons of Pérail produced each year. Farmers are committed to grazing their sheep for at least 180 days a year and feeding their flock 70% GMO-free fodder from the production area. These requirements reflect a responsible approach that respects both the animals and the land.

 

A product signature dedicated to quality

Pérail is available in two different sizes, around 100 and 150 grams. Its natural bloomy rind, soft paste, and melt-in-the-mouth texture are the result of expertise passed down through generations. This local cheese is produced for local consumption and quality, while also meeting the demand of specialist and gourmet outlets. For the industry, obtaining the PGI designation marks an essential step: it structures production, enhances the product's visibility, and consolidates its economic value. The label also provides consumers and distributors with a guarantee of verified origin and a production method that respects traditional practices.

The recognition of Pérail PGI was accompanied by a series of professional events in the fall of 2025 to celebrate this collective achievement. Two days of celebration were organized in Millau on September 25 and 26 during the National Council of Dairy Designations of Origin (CNAOL). A few weeks later, Pérail was honored in Paris at the Marché des Pays de l'Aveyron on October 11. These successive events highlighted the long-term work accomplished by farmers and processors, while establishing the PGI in the professional landscape.

This collective momentum will continue at the Cheese and Dairy Products Show, from June 7 to 9, 2026, at Paris Expo Porte de Versailles, with exhibitors such as Haute Fromagerie and Les Compagnons Fromagers. The show is a key event for the industry, which will showcase its expertise, its regional roots, and the opportunities opened up by this European recognition. For the buyers, distributors, and restaurateurs in attendance, Pérail IGP is establishing itself as a guarantee of authenticity, traceability, and quality, at the crossroads of terroir and innovation.

Christmas 2025: cheese finds its place under the tree.
Fr(h)ommages : a sensory and educational guide dedicated to cheese.