Cantal — A Historic French Cheese
A distinguished, semi-hard cheese, dating back 2,000 years to the time of the Gauls, Cantal is a heavy, moist mountain cheese crafted in a large, one-foot diameter cylindrical shape. A young Cantal has the sweetness of raw milk; well aged, it has a stronger flavor.
“This familiar pressed French cheese has a buttery, creamy flavor and a long finish — great for cooking.” Max McCalman, Maître Fromager
Type: Cow’s milk (from the Salers breed of cows)
Origin: Auvergne >> Map
Production and Aging: Produced in three sizes of differing ages (30 days, 2-6 months and more than 6 months)
Appearance: Firm to the touch, soft yellow (young) or gray-gold rind
Texture and Taste: Semi-hard texture; young cheese is sweet flavored while the more aged cheese has a stronger, hazelnut-tinged flavor
Serving suggestions: White Bordeaux, Beaujolais (Red), Right-bank Bordeaux (Merlot), Champagne (Blanc de Noir)
Similar Cheeses: Laguiole, Salers
