Mons Selection Cantal Lait de Salers AOP

Tasting Notes of the Curator

Cantal is one of France’s oldest cheeses, and when made from the milk of Salers cows, it carries a distinct identity rooted in the rugged terrain of the Auvergne. This Lait de Salers AOP selection, curated by Mons at peak maturity, expresses both strength and nuance.

The paste is firm and dense, pale golden in hue with a natural rind that speaks of traditional aging. On the nose, it offers aromas of fresh grass, cellar earth, and cultured butter. The first bite reveals a supple yet structured texture, gradually giving way to notes of toasted nuts, warm cream, and subtle spice.

There is a gentle tang that brightens the palate, followed by savory depth reminiscent of roasted hazelnut and alpine herbs. Unlike milder young Cantal, this Salers milk expression carries greater aromatic intensity and complexity. The finish is long and grounded, with a balanced salinity that lingers gracefully. Under Mons’ careful affinage, the cheese retains its rustic backbone while achieving harmony and clarity. It is both robust and refined—an honest cheese elevated through expertise.

Pairings and Suggestions

Cantal Lait de Salers is wonderfully adaptable, offering both everyday comfort and elegant presentation.

Serve simply with:

Country-style sourdough or rye bread

Cornichons or pickled shallots

Roasted walnuts or hazelnuts

Wine companions:

Light to medium-bodied Bordeaux

Beaujolais for fruit-forward contrast

A dry Chardonnay with restrained oak

For a rustic French dish, shave or cube it into a warm potato salad with mustard vinaigrette and fresh herbs. It also melts beautifully into gratins or can be grated over pasta for a nutty, savory finish. Even thin slices enjoyed at room temperature reveal its layered character fully.

From Volcanic Highlands to Table

The Auvergne region, marked by ancient volcanic landscapes and open pastures, shapes the milk that defines this cheese. Salers cows graze on diverse grasses and wild flora, contributing to the milk’s aromatic richness. Production follows strict AOP regulations, ensuring traditional methods are preserved.

The role of Mons as affineur is essential in refining the final expression. Aging requires attention to humidity, temperature, and timing—too young and the cheese lacks depth; too mature and it can lose balance. This selection represents the precise point where structure meets suppleness.

Cantal Lait de Salers is not flashy. It carries quiet authority, grounded in place and time—an enduring taste of the French countryside.

Storage Instructions

Keep refrigerated at 2–6°C. Wrap in cheese paper or wax paper and loosely cover to allow airflow. Consume within 1–2 weeks after opening. Bring to room temperature 20–30 minutes before serving for optimal flavor.