Cantal

Region Milk Type Auvergne Cow semi-hard, uncooked, pressed Fat Grade Affinage 45% AOC from 1 to 6 months

 

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About Cantal: Cantal is one of the oldest cheese in France, even before Roquefort and Livarot. Pliny the Elder mentionned Cantal cheese (1st Century AD). Cantal cheese is named after the Cantal Mountains in Auvergne where the cheese comes from.

Cantal making: Cantal is made from pasteurized cow’s milk Milk is firt heated at 90F and then pressed in order to expel the whey. Cantal is then left during 8 hours as lactid acids develop in the cheese. Cantal cheese is salted and pressed again 3 or 4 times. Cantal is ready to rest for at least one month for a young cheese, up to 6 months for a medium cheese and 6 months for an old cheese.

Tasting Cantal: Older the Cantal cheese is, stronger the taste will be. Cantal keeps a milky aroma with nutty flavor.

Tasting advices: Taste Cantal cheese with nuts, grapes and/or apples. Cantal is used in salads, soups, cheese fondue or gratins.

Cantal and wine: Red wine from Cotes du Rhone or Beaujolais (French Wine Guide)

More French Cheeses: Beaufort, Saint Nectaire

 

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