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Born 2000 years ago in High Auvergne, it is certainly one of the oldest french cheese. Pline the Oldest wrotte about this cheese that it was "the most appreciated in Roma [...] the one from Gabales and Gevaudan country".
Cheese with flowered crust, the Cantal multiplies savours with a taste which is salted and fruity, marrowy and dryness in mouth. One needs 450 liters of milk to make a tomme of 43 kg.

One to two months of refining get for the Cantal Young its crust gray-white fine, with a milk taste, fruity. From 2 to 6 months, it becomes "Entre-Deux" or "in-between": its crust is buttoned of gold, its taste opens out and leaves a major memory of the high pastures. Spent 6 months, it is the Old Cantal with the taste of nature, reserved to the initiates.

credits photo : © MB -

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About AFTouch-cuisine

With, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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