Cantal is one of France’s oldest cheeses, made from cow’s milk in the mountainous Auvergne region. Firm yet supple in texture, it is recognised by its pale interior and rustic rind, offering a clean, milky flavour when young that deepens with age. Traditional production methods give the cheese its characteristic structure and depth.

On the palate, Cantal ranges from mild and buttery in its younger form to more robust, nutty, and savoury as it matures. Its versatility makes it ideal for slicing, melting, or serving on a cheese board, pairing beautifully with crusty bread, charcuterie, or a glass of red wine.