Spec：200g （cut, vacuum packed）
This is an interesting cheese. Hailed from France, but made with cheddaring technique (some people believe it's France that came up with this famous technique and became wildly popular in England) .
It is made with raw milk from Sales cows that only give milk when calves are around.
It has three aging standards:
This particular one is Cantal Entre-deux / Medium Aged：aged for 90-210 days，texture is between semi-hard and semi-soft, it's moister and more feathery than Cheddar, milky and nutty.
The younger version is called: Cantal Jeune / Young：aged 30-60 days, milky, softer, a hint of hazelnut or vanilla.
The older version is called: Cantal Vieux / Old：aged over 240 days, more intense and gamy flavor, peppery and spicy.
Over in all, it is a cheese that's worth your attention, especially if you enjoy a nice Cheddar!