Boardering the Causses Mountains in Auvergne, Cantal is the basic name for two or three very similar cheeses. It is made from either raw or pasteurized cow's milk (depending on if it is made by a small, independent cheesemaker, or a large, industrial cheesemaker), and is aged anywhere from 30 days to six months in a damp, dark, lightly ventilated room. Cantal has a robust earthy flavor with a touch of salt and butter. Great pairing for rustic farmhouse red wines.

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0 Cantal photos
2 Cantal recipes