Cantal Entre-Deux (French Pasteurized Cow's Milk Cheese)
To keep this perishable product at its best, expedited shipping is required
With a history of over 2000 years, this Auvergnois cheese is a foundation for many other cheeses of the region and beyond. The recipe for Cantal is said to be a precursor for cheddar. Cantal entre-deux is a medium aged (not jeune and not vieux) cheese that is moist and dense with a complex flavor of hay and wildflowers, balanced by a minerally sharp finish. In form and in recipe, Cantal is similar to Laguiole and Salers, in that during production, the curd is pressed and not cooked, and the rind is washed as it ages. If all three are available, try a bit of each to taste the true character of the Auvergne!
|Country of Origin||France|
|Type of Milk||Cow|
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Not the best but still good
I am happy to have found this in the USA