Cantal is one of the world's oldest surviving cheese recipes, with written references to this un-cooked, pressed curd cheese from the Auvergne dating back 2000 years to the time of the Gauls. Ours has a soft crumble to its texture and tastes pleasingly curdy and buttery with a savoury marmite note.
Made with pasteurised cow's milk and animal rennet in the Auvergne, France.
