A guide to Cantal — one of France's oldest cheeses, a cheddar-like Auvergne classic. Its history, the three ages, and how to enjoy it.
Cantal is one of France's oldest and most historic cheeses, dating back some two thousand years to ancient Gaul. A large, firm, cheddar-like cheese from the volcanic Auvergne region, it ranges from mild and milky to sharp and tangy, offering something for every palate.
What Cantal Is
Cantal is a Protected Designation of Origin (AOP) cow's-milk cheese from the Cantal department in the Auvergne region of south-central France, a volcanic, mountainous area. It's a large, firm, pressed cheese, and one of the few French cheeses made by a process similar to cheddar — including a step like cheddaring, where the curds are pressed, broken up, and pressed again. This gives Cantal a dense, sometimes slightly crumbly texture.
A Cheese of Great Antiquity
Cantal is often cited as one of the oldest cheeses in the world, with a history reportedly stretching back around two millennia to the cheeses of ancient Gaul. Its keeping qualities and large format made it valuable for storing and trading, and it has remained a staple of French cheese culture ever since. Its long history adds to its standing among France's traditional cheeses.
The Three Ages
Cantal is sold at three stages of maturity. Cantal Jeune (young, aged about a month or two) is pale, supple, mild, and milky with a fresh, buttery tang. Cantal Entre-Deux (in-between, a few months) is firmer with more developed, nutty, savory flavor. Cantal Vieux (old, six months or more) is hard, dry, and sharp, with a tangy, robust, almost piquant character. The age dramatically changes the cheese's flavor and texture.
Flavor and Texture
Cantal's flavor and texture depend on age, but across all three it has a distinctive milky, buttery, tangy character with nutty, grassy notes. Young Cantal resembles a mild, fresh cheddar; aged Cantal is sharper and firmer, comparable to a mature cheddar. The cheddar-like comparison is apt, though Cantal has its own French rustic character.
How to Use Cantal
Cantal is versatile. Young and entre-deux versions melt well, making them excellent for gratins, the regional dish aligot (mashed potatoes whipped with cheese), sandwiches, and cheese on toast. Aged Cantal is a fine table cheese, served on a board with crusty bread, fruit, and charcuterie, or grated over dishes. Its cheddar-like qualities make it easy to use in many recipes.
Pairings
Cantal pairs with the wines of the Auvergne and beyond — light reds and crisp whites — as well as with cider. On the plate, it goes with crusty bread, apples, walnuts, and cured meats. Aged Cantal stands up to robust reds.
Buying and Storing
Check whether you're buying Jeune, Entre-Deux, or Vieux to match your taste and purpose. Store Cantal wrapped in wax paper in the fridge; firmer aged versions keep longer than young ones. Bring it to room temperature before serving on a board.
Frequently Asked Questions
Is Cantal like cheddar?
Yes, it's one of the few French cheeses made by a cheddar-like process, with a comparable dense texture and a milky, tangy flavor that sharpens with age.
What are the three ages of Cantal?
Jeune (young and mild), Entre-Deux (medium and nutty), and Vieux (aged, sharp, and firm).
Is Cantal really one of the oldest cheeses?
It's often cited as one of the world's oldest, with a history said to reach back around two thousand years to ancient Gaul.