A soft ripened mild buttery and creamy sheep’s cheese, with earthy undertones and a gentle sweetness. Best eaten on a summer’s day lunch that goes on and on until the sun goes down.
What with? The freshness of Perail Papillon is set off wonderfully by a Chardonnay or Sancerre. Fantastic with really fruity top quality jam, like extra cherry or damson and warm bread straight from the oven.