The mildness of Entre-Deux
The golden crust, the smooth, slightly crumbly texture and the milky, slightly fruity taste combine to create a cheese of great renown. Cantal is prepared from raw cow milk originating exclusively from an area of 600,000 acres in the heart of the Auvergne region known as the Pays Vert or Green Country, where rich soils and fresh grass grow in abundance. It takes at least 33 hours to prepare the Cantal: after stirring, the curd is placed under weight-blocks before being left to mature, and hence the traditional production method of achieving the incomparable taste is maintained.
A unique cheese, the creation of which dates back to Roman times
The paste is soft and tender, superbly pearlescent with a fine and delicate grey-green marble appearance. The truly natural taste of local rustic aromas from a terroir of unspoilt biodiversity. Druids were already using the Fourme d’Ambert in the Forez massif, in Auvergne in Roman times. Its trail can be picked up again in the XVIIIth century when it was used as a rent for the summer farms along the Monts de Forez.