Cantal is one of the oldest cheeses in France, even Roquefort and Livarot. Pliny the Elder mentioned Cantal cheese (1st Century AD). Cantal cheese is named after the Cantal Mountains in Auvergne where the cheese comes from. Cantal is made from pasteurized cow’s milk Milk is firt heated at 90F and then pressed in order to expel the whey. Cantal is then left during 8 hours as lactid acids develop in the cheese. Cantal cheese is salted and pressed again 3 or 4 times. Cantal is ready to rest for at least one month for a young cheese, up to 6 months for a medium cheese and 6 months for an old cheese. Older the Cantal cheese is, stronger the taste will be. Cantal keeps a milky aroma with nutty flavor. Taste Cantal cheese with nuts, grapes and/or apples. Cantal is used in salads, soups, cheese fondue or gratins. Red wine from Cotes du Rhone or Beaujolais.

Cantal Fermier Price: $0.87