Cantalet

Origin: Cantal region, France

Milk: Cow

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan

Shelf Life: 2-3 months

Goes well with:Full-bodied white wines or lighter-style red wines 

Similar cheeses:Cheddar and English Territorials

Cantalet is a smaller-format version of the iconic French AOP cheese Cantal, produced in the Auvergne region in south-central France. Each wheel weighs approximately 9 kg, and this version is aged as an “entre-deux”—a stage between young (jeune) and old (vieux)—with an affinage of about eight months. The result is a cheese that is balanced, rustic, and deeply rooted in French mountain tradition.

Flavor and Texture

• Texture: Cantalet has a firm, compact paste with a slight brittleness, particularly near the rind. Its interior is pale yellow, smooth, and dense, yet still retains a gentle creaminess.

• Flavor: The flavor profile is buttery and lactic, with notes of fresh hay, raw milk, and cellar must. Near the rind, expect a more rustic, earthy character, with hints of sour cream, toasted nuts, and dry grass. The eight-month affinage adds complexity while keeping the cheese approachable and balanced.

Pairing Suggestions

• Food: Perfect with a slice of country bread, a charcuterie platter, or in traditional Auvergne dishes like aligot or truffade. It also melts beautifully in sandwiches or over potatoes.

• Wine: Try with a light red from the Auvergne (such as Gamay or Pinot Noir), a dry white Chenin Blanc, or a rustic French cider.

A little history

The Ancestor of Cheddar

Cantalet shares historical and technical ties with British cheddar, to the point where it is often referred to as France’s answer to cheddar. Both cheeses follow a process that involves cheddaring the curd, but the main difference lies in the aging technique.

Whereas traditional cheddar is clothbound—the wheel is wrapped in linen and often rubbed with lard to retain moisture—Cantalet is unbound. The linen cloth used during the first two days of pressing is removed before aging begins. This results in a natural, rustic rind and a slightly drier, more open texture, especially near the edges.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.