Cantonnier or Cantonnier de Warwick is a cheese that is made from raw cows milk in the village of Warwick. Creamy, nutty with complex smell. Has a kind of brand new apple taste with slightly acidulous and stimulating accents. Comes with a slippery yellowish-orange skin. The crust varies from copper to more or less pinkish as per maturity. Has a flexible homogenous and tender texture with a pale cream interior. Melts well and can be stored up to 2-3 weeks in refrigerator. Matures within 60 days. Contains 30-50% fat. Used to garnish chicken breast, pasta dishes. Excellent with an omelet. Cubes and thin slices become the part of salads and sandwiches. Served with Henry of Pelham, Reserve Riesling.