When age does matter
Cantal is a semi-hard cow’s milk cheese from the Cantal region in the Auvergne Rhône-Alpes department.
Unlike the majority of AOC cheeses, its appellation is subdivided into 3 categories based on the maturity of the cheese: Jeune, Entre-Deux and Vieux.
Traditionally, cheesemakers use a cylindrical mould that is similar to the one for the famous blue cheese, Fourme d’Ambert.
From one month onwards
Between one and two months, it is called “Jeune” and has a mild, milky flavour sometimes nutty or with a taste of vanilla. Moreover, its rind is fine and the pâte is an ivory colour.
From 3 to 6 months, the cheese is classed as “Entre-Deux” and its characteristics are more pronounced. Indeed, its buttery and creamy aroma is intensified as is its earthy fragrance. Also, the rind starts to develop golden patches.
Finally, at 6 months, Cantal cheese becomes “Vieux“. At this age, its aromas are peppery and spicy, with a barnyard quality. Besides, its rind is thick, dotted with red and orange blooms, and the interior of the cheese is darker in colour. This cheese has an extraordinary and magical flavour which is left to ripen by time.
How to pair Cantal
Enjoy the Jeune with a dry white wine from Saint-Pourçain or a Chinon.
Pair with the Entre-Deux and Vieux with a Cabernet Sauvignon. The cassis and cedar notes will bounce brilliantly off the earthiness of the cheese.
