Cantal is well known as one of the oldest cheese from Auvergne. AOP since 1956, it is made from cheddaring process typical of many English traditional hard cheeses, and is unique in being only French cheese produced this way. Aged for 2 to 6 months (Cantal Entre-deux), it is made from cow's raw milk and produce in the region of Cantal only.
With a natural rind and an ivory paste, it is supple when its young and crumbly when its aged. You will appreciate the texture of the Cantal
FLAVOR : With a buttery, nutty and milky flavor, Cantal is sweet and strong at the same time. You will find its unique taste very interesting.
HOW TO ENJOY: Cantal accompany well nuts, grape or apples. It can be use in tradiotnnal Auvergne recipe like Truffade Auvergnarde. It pairs well with a fruity and light wine like Beaujolais or Cabernet Sauvignon.
