By Paul Gayler
Sometimes known as French Cheddar, Cantal is a very versatile cooking cheese and is particularly good in soups, sauces and gratins. It is at its best in late summer, when the milk is at its richest. Winter vegetables such as cabbage and carrots are often added to this soup along with the potatoes. I like to serve it with thin slices of toasted baguette rubbed with oil and garlic.