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Cantal Cheese

 In order to be called Cantal, the cheeses must be ripened for at least 30 days. At that point, the cheese is called young. Over the months, its paste which is firm goes from ivory to dark yellow in colour, smooth for the youngest cheeses, can become slightly crumbly for the ripest ones.

Its milky flavour, which can be slightly acidic at the start of ripening, gradually expands to become fruity, intense and lingering.