This natural rind cheese is one of the oldest cheeses still made in France, dating back almost 2000 years.
Named after the region of Cantal, the rich diversity of the volcanic landscape contributes to the quality of the milk. Rich yellow curds are twice milled and pressed, giving the cheese an open texture and lactic tang. We select Entre-Deux cheeses which are at least 14 months old and have developed a moist and crumbly texture and buttery flavour with a little bite.
With excellent melting properties, this is the essential ingredient of the French potato dish Aligot.