Cantal is one of the oldest cheeses in France, with a history stretching back nearly 2,000 years. Produced in the Auvergne region of central France from cow’s milk, it carries an AOC designation and is sometimes called France’s answer to Cheddar, though its flavor profile is more nuanced and complex.

Flavor Profile

Cantal comes in three age classifications: Jeune (young, 1-2 months, mild and milky), Entre-Deux (medium, 3-7 months, balanced with developing nuttiness), and Vieux (aged, 8+ months, sharp and tangy with a crumbly texture). The progression from young to aged offers a wide range of flavors and uses.

How to Use Cantal

Young Cantal melts well and works in cooking and sandwiches. Aged Cantal is excellent for grating, cheese boards, and eating with bread and wine. Cantal is a key ingredient in aligot, the famous Auvergne dish of mashed potatoes and melted cheese.

Pairing Suggestions

Pair with a robust red from the Rhône or Languedoc, a dry cider, or a malty beer. Serve with dark bread, cornichons, and charcuterie.