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Creative Commons / 2005 Francine SAUTRET


Cantal AOC is one of the oldest cheeses in France dating to the times of the Gaul’s rule. It received an Appellation d'Origine (AOC) status from the administrative region of Cantal in the Auvergne region in 1956. This has ensured that the semi-hard, uncooked, pressed cheese has the features and characteristics attributable to the area of origin.

There are three types of Cantal cheese, grouped according to age and texture. Cantal jeune, a young cheese is aged at 30 to 60 days during which it develops a thin gray-ivory crust and a smooth, pale yellow, close-textured paste. It is fresh, sweet, milky in flavour with a light hint of hazelnut, and vanilla.

Cantal Entre-deux, an aged Cantal has the flavours of the green pastures and aromas of butter and cream. From 3 months of ripening, Cantal cheese starts to come into its own.

Creative Commons/Technique
Creative Commons/Technique
A well-aged Cantal Vieux has a thick crust and is a cheese connoisseur’s delight. Due to the lengthy ripening period, the cheese has become more strongly flavoured and is a typical hard cheese with a firm, brittle and crumbly paste. The 8-month stay inside the cellars let Cantal develop a peppery and spicy aroma.

The cheese is additionally grouped as “fremier” and “laitier”, wherein fermier is a farmhouse cheese made of raw milk while laitier is the commercial, mass-produced version from pasteurised milk.

Cantal works well with nuts, grapes and apples as well can be used in salads, soups, cheese fondue or gratins. Cabernet Sauvignon and Merlot are a few wines that pair nicely with Cantal.

  • Made from pasteurized or unpasteurized cow's milk
  • Country of origin: France
  • Region: Cantal, Auvergne
  • Type: semi-hard, hard, artisan
  • Fat content: 45%
  • Texture: brittle, close, compact, crumbly, firm and smooth
  • Rind: natural
  • Colour: pale yellow
  • Flavour: buttery, milky, nutty, strong, sweet, tangy
  • Aroma: earthy, milky, strong
  • Vegetarian: no
  • Synonyms: Cantalet, Fourme de Cantal
  • Alternative spellings: Cantal jeune, Cantal Entre-deux, Cantal Vieux, Cantal fremier, Cantal laitier, Cantal AOC

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Top photos from Twitter

Jan 22, 2015
#French #Cheese > 3 main families: 1pressed cheeses ex. Cantal 2soft cheeses ex. Camembert 3blue cheeses ex.Roquefort
Jan 05, 2015
Cantal cheese is 1 of the oldest #French cheeses from France's Auvergne region. @thedailymeal
Dec 30, 2014
From the Cantal Mountains in Auvergne comes this awesome raw cow’s milk uncooked, pressed cheese, the #Cantalet...
Dec 15, 2014
Salade de Farro with roasted butternut squash, arugula, shaved Cantal cheese, roasted pepitas and pistou vinaigret.
Nov 02, 2014
Mimolette and Cantal cheese from the French market in town today from Agon-Countainville
Nov 01, 2014
Its hazel and nutty flavour are unique, le #Cantal, a cow's milk cheese with a thin greyish white rind when "jeune".
Sep 06, 2014
The delicious Cantal cheese is the grandfather of the cheeses from the Auvergne region. #tscoman #sultancenteroman
Aug 11, 2014
Celebrating my home region : Quercy burger, beef patty, pulled duck/mushroom/Malbec wine ragout, cantal cheese.
Aug 01, 2014
(An update on Creamy Polenta, Cantal Cheese, Oxtail?) @chefludo: Menu planning, any ideas? @TroismecLA @chefdougfresh
Aug 01, 2014
new #paris #foodie concept at resto Fruitiere, healthy bento box - beef lasagne, salads, gazpacho, cantal cheese €17
Jul 31, 2014
Lunch: short pastry w/ Rosemary and sunflower seeds, slathered w/ grainy mustard, w/peeled tomatoes, Cantal cheese.
Jul 30, 2014
Just in!!! a smaller version of cantal cheese Cantalet delicious its creamy subtlety sharp pair with some merlot!!
Jul 07, 2014
It's that day, time to announce our Sandwich of the Week. Grilled French Ham & Cantal Cheese
Jun 29, 2014
Cantal Cheese: Ripened 1-2 months, it is called Expired young Cantal. 3-7 months it becomes Cantal Entre Deux.
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