Cantal Vieux 10 months PDO
The Cantal Vieux, from Fromagerie Duroux, is an uncooked pressed cheese 40kg cylinder that can be made from raw or pasteurised cow’s milk. Our version is made from raw cow’s milk and the external appearance is buttoned, golden and very rustic.
It takes about 400 litres of milk to make a single 40kg cheese, at least 72 hours to make a Cantal and it takes between 90 to 210 in a cellar to mature it where it is regularly brushed. The Cantal is known as the dean of Auvergne cheeses, the only cheese to bear the name of its department of birth and we can find traces of its existence that go back more than 2000 years.
As the milk used to make the best Cantals is never pasteurised, one can often taste a slight funkiness, slight barnyard or animal qualities in the cheese itself. This may sound unappetising, but it’s exactly what makes Cantal so delicious and unique.
The Vieux variant, is the most matured variant and has the most intensified flavour and a slightly denser, more granular texture than the young and Entre-deux Cantals. The outer rind also has a much more defined colour and bloom. This balance between the younger and more aged Cantals make this a perfect choice for the beginner cheese connoisseur.
The pulp is bound, fine and its colour pale yellow sprinkled with white hues. The texture is slightly crumbly and buttery. The tase is slightly earthy, milky, authentic and intense with a long finish.
Cantal works well with nuts, grapes and apples as well can be used in salads, soups, cheese fondue or gratins.
Serving and Cooking Suggestions:
- pair with a full-bodied Chardonnay, preferably one that has been aged for a bit in oak
- or a white Burgundy from the region of Saint-Romain or a more famous wine from Meursault
- works well with nuts, grapes and apples
- combined with salads, soups, fondues or gratins
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein