Description
The Cantal is produced in the Auvergne region of France.The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pâte tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind. This particular Cantal is made in Salers from the milk of Saler Cows, giving it a very earthy distinctive flavour.
