France: Aveyron awaits response for PGI Pérail by January 26

Published 2022년 1월 19일

Tridge summary

The Pérail cheese production association is working towards obtaining an IGP (Indication Geographique Protégée) designation for the cheese. To support this, a new poster campaign was launched in Toulouse and Montpellier, and the association provided additional information to the INAO commission. Pérail cheese is made from the milk of Lacaune sheep, raised using traditional, environmentally friendly practices in a specific territory. The cheese is made without skimmed milk and undergoes a unique refining process, resulting in a distinct taste. The application for PGI status is now being evaluated by the INAO permanent commission.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The association for the defense and promotion of Pérail is working to ensure that Pérail cheese obtains its IGP. In October, it received the INAO commission of inquiry and all its members mobilized to answer the INAO's questions. They provided joint work to deepen certain elements of the specifications. Their will remains as strong as ever: the Pérail must benefit from protection and recognition. To reinforce the notoriety of this cheese and its terroir, a new poster campaign was carried out in Toulouse and Montpellier during the end-of-year celebrations. More than 1,100 tonnes of Pérail are produced each year. This sheep's milk cheese is the result of ancestral know-how. It has always been made in a particular territory which extends mainly in Aveyron, Lozère, Tarn, Hérault and as far as Gard. This milk comes only from a local breed of sheep: the Lacaune. They are raised following traditional practices, respectful of animals and the environment. In particular with grazing which ...

Source: Pleinchamp