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.
Rate this cheese
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.