- Selection n° 4 -

Cantal Entre-Deux

The shape of Cantal, a regular cylinder with curved edges, is easily recognizable. The colour of its interior texture moves from ivory to deep yellow, depending on how long it ripens. As time passes, it becomes more and more crumbly. Still according to time criterion, the savour will first be slightly acid (Young Cantal), and will later move to a sustained fruity flavour (Cantal Entre-Deux or Old).




The Cantal was recognised as a PDO in 1956, and its production methods thus have to conform to an precise bill of specifications. For instance, a Cantal Entre-Deux must ripen between 3 and 7 months in dark and damp cellars, and 400 litre of milk are required to produced a 43 kg Cantal cheese.

Tasting tips

Pairing cheese and wine

The harmony with a light and fruity red wine (Chinon), or a dry white wine is luscious.

Our Cantal Entre-Deux

Cantal wheels from the Fromageries Occitanes are ripened in former French rail network tunnels that have been closed down. In the 60s, these tunnels connected Brioude to Saint-Flour, offering perfect ripening conditions (99% of humidity and constant temperature of 10°C), were transformed into ripening cellars for Cantal and Salers. The refiners work their wheels by rubbing them at least twice a week, with a dry gunny rag, before turning them over.

Did you know that ?

The Cantal is also known as one of the older cheeses that are still produced nowadays. That might be the reason why it is the 4th biggest sell of French PDOs, and one of the best-known cheese in France.



Commercial name : Cantal Entre-Deux Name : Raw cow milk cheese Type : Uncooked pressed cheese Preservation : Autour de 10°C
Fat content : 25% Ingredients : Raw cow milk, enzyme, rennet, salt Allergen : Milk
Local cheesemaker / refiner
Name : Les Fromageries Occitanes Address : 15220 Saint-Mamet-la-Salvetat