This is a cheese that's rather hard to pin down. It is a small 3-½ oz disk of sheep’s milk with a set of straw marks on one side and a supple Pillsbury-Dough-Boyesque paunch on the other. It has a true barnyard aroma, somewhere between the smell of a Thanksgiving goose and an Easter lamb. There isn't a great deal written about this cheese, and that’s probably due to its diminutive size. For most people who've felt the animal attraction of this French beauty, Perail is gone before they can even form words to describe that fabulous coating of sheepiness in their mouths.