Cantalet (“kahn-TAHL-ay”) is one of the oldest French cheeses, dating back to at least the 1st century AD when it was mentioned in Naturalis Historia, an encyclopedia published by Pliny the Elder. At 20 pounds, Cantalet is a smaller version of Cantal cheese (made in 110 pound wheels) and is named after the region where it is produced: the Cantal Mountains in Auvergne, France.
Cantalet has a wonderfully rich and creamy texture that is surprisingly dense. When young, it has a mild, buttery and nutty flavor that unveils the deep, earthy undertones of the region’s pasture lands as it ages.
- Adds a level of sophistication to gourmet cheese plates
- Serve with roasted potatoes
- Complements leg of lamb or smoked pork shoulder nicely
- Present on a charcuterie plate composed of pickled vegetables, rustic breads, peppery microgreens and grainy mustards
- Sauvignon Blanc
- Pinot Noir
- Cabernet Sauvignon
- Beaujolais Cru
Available in these Sizes
La Société Fromagère du Livradois Cantalet | 20 lb.