Cantal

This is probably France’s oldest cheese, made in the Auvergne for more than 2000 years. The farmhouse Cantal (labeled fermier) using unpasteurized cows’ milk, is produced only in summer when the herds are grazing upland pastures. It is a semihard yellow cheese with a dry gray rind, smooth close texture, earthy smell and a mellow nutty flavor. Cantal laitier, from pasteurized milk, is made in creameries throughout the year. The two are very similar except that the farmhouse cheeses tend to be heavier. (247)