Cantal Cantal, according to Steve Jenkins, (The Cheese Primer), is “one of the world’s oldest cheeses; honest, workmanlike, and straightforward”, probably like the original hill farmers who spent their days in hard labour, tending to their cows and making cheese. Named for the Cantal Mountains in Auvergne, the cheese predates Roquefort and was mentioned by Pliny the Elder in his “Historia Naturalis”, written in the first century AD. The French word for cheese is said to have stemmed from ‘le formage” which refers to the wooden cylinder in which Cantal curds were placed. It is a semi-firm cheese with a moist, straw-coloured interior and a smooth dry, greyish-brown rind. Cantal has a milky aroma and the flavour should be mild, buttery and the finish should be somewhat acidic. It can sometimes be prone to blue mold but the French refer to this as fleur de bleu and happily eat it. Cantal is simply good in a ham sandwich or served on its own with apple or pear, and it melts well, making it a tasty addition to warm dishes like mashed potatoes. Click on any thumbnail or [MORE] for a larger image and full description. Available cheeses change on a regular basis. Cheeses listed will not necessarily be available at any given time. Beemster Extra Old Beemster exhibits the traditional characteristics, [MORE] Bleu d’Élizabeth Bleu d’Élizabeth is an organic, cheese [MORE] Cantal Cantal, according to Steve Jenkins, (The Cheese Primer), [MORE] Cape Vessey This is a chewy, pungent, cheese [MORE] Le Chèvre Noir This internationally acclaimed goat milk cheddar [MORE] Ciel de Charlevoix Whole milk from a single herd is used [MORE] Comté Reserve France’s Jura Region, [MORE] Evanturel Only recently developed, [MORE] Fleur en Lait Fleur en lait, a newcomer [MORE] Gorgonzola Dolce Gorgonzola, a blue veined cheese [MORE] Grey Owl Fromagerie La Detour’s newest cheese [MORE] Gruyère de Grotte (cave aged) The medieval town of Gruyères [MORE] Hercule du Charlevoix The Hercule is one of Canada’s unique cheeses [MORE] Lankaaster According to cheese maker Margaret Morris, [MORE] Lighthall Tomme Named after Petra’s mother-in-law, Lighthall Tomme [MORE] Niagara Gold An Oka-style, semi-soft cheese, [MORE] Paillot de chèvre This is a soft, surface ripened cheese, [MORE] Provincial Smoke A smooth and creamy smoked cheddar. [MORE]
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