Cantelon is smaller version of famous French Cantal cheese and it is the oldest of all French cheeses, dating back to the time of the Gauls. Also known as Fourme de Rochefort. Milk is heated to 90 degrees F and curdled with liquid rennet. Curd is cut into tiny pieces and when the whey has been drawn off, curd is pressed and sliced, then moulded. It is cured for 3 months at 50 degrees F. Over the years, its reputation has appealed to more and more cheese lovers. The form of the cheese is massive and dumpy, with a soft interior. Auvergne is a region known for a thousand volcanoes, blessed by mountain storms and summer sun; the pasturelands are extremely fertile. The cheese captures all the richness of these pasture lands. A well-ripened cheese has a vigorous taste, whereas a young cheese has the sweetness of raw milk. The "pâte" is firm and homogeneous, with a thick, smooth, dry, grayish-brown rind. Its smell is of the good earth and rich pasture lands. The taste has a tangy butter taste. A fine example of a country cheese.