CANTAL ENTRE-DEUX 200g

In stock
Product SKU
F0CHE003
The rind is brown, natural and very rustic. The texture is slightly crumbly and buttery. The tase is slightly earthy, milky, authentic and intense with a long finish.
$11.80

Product Description

CANTAL ENTRE-DEUX 200g

The whole wheel of Cantal is about 35kg - The rind is brown, natural and very rustic. The cheese is regularly brushed in cellar. It is matured between 60 to 120 days. The texture is slightly crumbly and buttery. The colour is a pale yellow and sprinkled of white heus. The tase is slightly earthy, milky, authentic and intense with a long finish.

Cheese Facts

More Information
Milk Cow
Weight 200g
Pasteurisation Thermised milk
Region Auvergne
Country FRANCE
Producer Fromagerie DUROUX
SKU F0CHE003

Fromagerie

Pressed and uncooked, the Cantal is from Auvergne. This is one of the oldest French cheese as we found some records from the Antic Gaule period... Maybe Asterix and Obelix used to be big fans of this cheese? The way to make it is similar to the cheddar, so this is why British keep saying they have given the recipe to the French, and the French keep telling they are the ones who have given the recipe to the British ... Who knows? The family Duroux makes Cantal for three generations now. This cheese is matured in a 1,3 km tunnel long.

CANTAL ENTRE-DEUX 200g

The whole wheel of Cantal is about 35kg - The rind is brown, natural and very rustic. The cheese is regularly brushed in cellar. It is matured between 60 to 120 days. The texture is slightly crumbly and buttery. The colour is a pale yellow and sprinkled of white heus. The tase is slightly earthy, milky, authentic and intense with a long finish.

More Information
Milk Cow
Weight 200g
Pasteurisation Thermised milk
Region Auvergne
Country FRANCE
Producer Fromagerie DUROUX
SKU F0CHE003

Pressed and uncooked, the Cantal is from Auvergne. This is one of the oldest French cheese as we found some records from the Antic Gaule period... Maybe Asterix and Obelix used to be big fans of this cheese? The way to make it is similar to the cheddar, so this is why British keep saying they have given the recipe to the French, and the French keep telling they are the ones who have given the recipe to the British ... Who knows? The family Duroux makes Cantal for three generations now. This cheese is matured in a 1,3 km tunnel long.