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Farmhouse AOP cheese made from raw cow's milk from Auvergne.
The Cantal, the most well-known cheese from Auvergne, is also the oldest cheese. Since then, it has continued to gain followers. 2000 years ago, the difficulties of transportation caused by the rugged terrain and winter climate of Cantal led the ancestors of the cheesemakers to produce a large "report" cheese to create a constantly available food reserve. The Cantal joined the prestigious family of AOC (Appellation d'Origine Contrôlée) cheeses in 1980. Its bold and distinctive flavor originates from the subtle combination of a thick, golden, and flowered crust with red spots and a firm, well-bound, soft, and homogeneous paste. The Cantal has the scent of fresh undergrowth and the light fragrance of tall broom, which gives it its deliciously authentic terroir taste. Massive and sturdy in shape, but with a tender texture, this cheese draws its character from the heart of Auvergne, in a green nature where mountain storms alternate with the sun of high pastures in the hollows of ancient volcanoes.
Cantal entre-deux cheese appreciates humid atmospheres and a constant temperature, preferably around 10 degrees Celsius. All these conditions are met by the vegetable drawer of the refrigerator: that's where it will find its place, ideally wrapped in its original paper to preserve its flavors or, alternatively, in plastic wrap.
Cantal entre-deux cheese is delicious when eaten raw, accompanied by a fruity white wine. On a cheese platter, you can pair it with fresh or dried fruits (grapes, figs) or even red fruit jam. Don't forget to take it out of the refrigerator 30 minutes before tasting it. When cooked, Cantal entre-deux cheese becomes gooey and crispy: it enhances gratins and quiches with its unique flavor.
