It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France.

The cheese is made only using milk from hay-fed Salers cows, and is only harvested from November 15 to April 15.

The summer milk of the same cows grazing on mountain meadows makes the Salers cheese.

[5] The pitted appearance of the crust of Cantal vieux is a result of the activity of cheese mites.

Cantal Fermier, like all cheeses made from raw milk, may contain Listeria bacteria on the crust, which should therefore be discarded; it is also not suitable for children, the elderly, or immunocompromised persons.