Soupe au Fromage de Cantal

Cantal, the cows’ milk cheese from the Auvergne with a creamy, nutty flavour, looks like a mature Cheddar. At its best in summer and autumn after maturing for three to six months, this cheese is worth sampling. You may find such a fine Cantal that you would only wish to eat it on its own. At other times you may like to try this cheese soup from the Auvergne which is most reviving late at night and is traditionally served at Christmas after midnight mass.