Cantal is one of the oldest French Cheeses, predating both Roquefort (11th Century) and Livarot (13th Century). Named after the Cantal Mountains in Auvergne. This AOC
cheese has a smooth, grayish-brown rind with a smooth, pale yellow, close-textured interior. Cantal has a milky aroma, a nutty flavor with a hint of tangy butteriness, and a slightly acidic finish. Aged from three to nine months, it is prone to blue mold (fleur de bleu) which the French gladly eat, but can also be cut off if this is not your preference.