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Cantal

Matured for six months, our Cantal is smooth and close textured with a rich, slightly nutty flavour and a hint of herbs.

£7.25 per 250g
Unpasteurised Traditional Rennet PDO Cow
PLU 555

Key Facts

  • CountryFrance
  • AccreditationPDO
  • FlavourButtery and earthy
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkFleurie

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1513
  • Energy kcal362
  • Fat26
  • Of which saturates19.0
  • Carbohydrates0.184
  • Of which sugars0.0
  • Protein23
  • Salt0.4
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

Cantal has a mild, milky flavour which is nutty with a hint of vanilla. The rind is thin and the cheese has a pale ivory colour.  

A traditional French cheese, we have selected this age profile as it has a bright, zestiness and a nice buttery quality. The texture is nice and smooth with a little crumbliness. Cantal Fermier can only be made between 15th of November and 15th of April, when the Salers cows have been fed dry hay.