One of France's oldest: buttery, flaky Auvergne that slices clean and melts beautifully.
Cantal AOP from Auvergne, France. Semi-firm cow's milk cheese, buttery and lightly tangy. Great on a board or melted into aligot. Order online.
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Cantal is one of the oldest cheeses in France, made in the Auvergne region alongside Salers and Laguiole, and the recipe may go back as far as the Romans. It's a cow's milk cheese, semi-firm and uncooked, with a natural rind and a pale ivory paste that breaks into a clean, slightly flaky slab under the knife.
On the palate it leads with buttery cow's milk and a soft lactic tang, with a quiet nutty pull through the middle and a savory finish that holds for a moment before clearing. The paste is dense without being hard, the kind of texture that slices clean for a board and melts beautifully when you put it to heat.
This is one of the great melting cheeses of France, the cheese behind aligot and truffade, those potato dishes the Auvergne is famous for. It's just as happy on its own with a glass of wine, a slice of bread, a few walnuts. One of the oldest recipes in the country, and one of the most useful cheeses you can keep in the fridge.
Semi-firm and uncooked, dense and a touch flaky under the knife with a pale ivory paste that holds its shape in a clean slab.
A confident middle-of-the-road Cantal, buttery and savory with a tangy pull from the natural rind and enough salt to keep it interesting on its own or in a pan.
A medium finish that settles into a buttery, slightly tangy savoriness and holds for a bit past the swallow before clearing.
Buttery cow's milk character through the middle with a soft yogurty tang from the uncooked pressed paste.
A quiet nutty undercurrent that grows with age, more browned butter than toasted hazelnut at this stage.
A touch of cellar-aged earthiness from the natural rind, but the paste itself stays clean and dairy-forward.
No real heat or piquancy, just a faint tang on the back end.
Natural rind
Natural rind, slightly earthy and rustic — edible, though most slice it off and stick to the paste.
Cantal stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Cantal's buttery, lightly tangy paste sits well with a lighter regional red or a dry cider from the same part of France, and Chenin gives a clean foil for melted preparations.
It's a sturdy melting cheese, so it loves the savory side of the board with mustard and pickles, and the buttery paste rounds out nicely against orchard fruit.
Video represents style and type of cheese - may not be an exact match in all cases.
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