Cantal AOP

A cheese with ancient roots, coming from the Auvergne region of Central France. The fabrication method is similar to that of British territorial cheeses like Lancashire and Cheddar, making it unique among French cheeses. It is aged between 2 and 6 months. The texture of the paste is firm and somewhat crumbly while still buttery and supple. The rind is natural and the paste is a golden-ivory colour.