Made in small farmhouse dairies in the Cantal region (Auvergne-Rhône-Alpes, France)
Cantal is one of the oldest cheeses in France dating to the times of the Gaul’s rule. This farmhouse cheese made of raw cow's milk received an AOC status 1956. Due to the lengthy ripening period, the cheese has become more strongly flavoured and is a typical hard cheese with a firm, brittle and crumbly paste. The 8-month stay inside the cellars let Cantal develop a peppery and spicy aroma.