Paul Dischamp Cantal PDO
One of France’s oldest cheeses, dating back over 2,000 years. It is a big drum-shaped cheese, similar to English Cheddar. A high quality Cantal is the reflection of a good affineur, who turns and rubs cheeses with salt to achieve the signature flavor profile. Cantal has a thin beige rind which is dry and powdery and darkens with age. The paste is pale yellow in color and smooth in texture. The cheese has a buttery aroma with yeasty, meaty and spicy undertones and a lingering tangy finish. Raw milk Cantal has a floral earthiness and greater depth of flavor than the pasteurized version.