Auvergne · France
Cantal.
Cantal crumbles on the tongue with a texture that's paradoxically both grainy and creamy, releasing waves of grass-sweet butter and subtle nuttiness with a gentle tangy finish. Its natural rind carries the minerality of the Auvergne cellars where it ages, while the paste itself smells of warm hay and fresh cream—honest and unadorned.
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The story
How it's made.
Why it tastes that way.
Cantal is one of France's oldest cheeses, with references dating to antiquity. Pliny the Elder mentioned a similar cheese from this region.
The double-pressing technique (pressing, grinding, re-pressing) gives Cantal a distinctive crumbly-yet-creamy texture. It received AOC protection in 1956 and is sold at three maturation stages: jeune, entre-deux, and vieux.
Production · spec
- Milk
- Cow · raw
- Family
- Hard
- Rind
- natural
- Age
- 1–24 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cantal's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Cantal.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Cantal are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
