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(kahn-TAH-lay) is one of the oldest cheese in France, older even than Roquefort and Livarot. Cantalet is named after the Cantal Mountains in Auvergne, where it is produced from unpasteurized cow’s milk and received A.O.C. recognition in 1956. Affinage is least one month for a young cheese, up to 6 weeks for a medium cheese and 6 months for a mature cheese. The paste is smooth and straw colored and with age, it becomes darker especially around the rind. The flavor is buttery and nutty with earthy undertones and each bite lingers gracefully in the mouth. Cantal pairs well with a wide range of wines such as Beaujolais Cru, California Cabernet Sauvignon, Merlot, Sauvignon Blanc and Champagne.