Cheese story
What is Cantal?
One of France’s oldest cheeses, ranging from young and milky to aged and sharp.
Origin
Auvergne, France
Milk
cow
Board role
Hard / mature
Cheese profile
Country
France
Region
Auvergne
Milk type
cow
Texture
semi-hard to hard
Rind
natural
Ageing
1 to 18 months
Vegetarian
Check the rennet / producer
Milk treatment
raw or pasteurised
Flavour profile: milky, nutty, earthy, tangy
Origin, protection and character
Cantal comes from France, especially Auvergne. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
1 to 18 months
How to serve Cantal
gratin, aligot, cheese boards
Good food matches
red wine
apples
potatoes
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
