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| Cantal | |
|---|---|
 A rectangular cut of Cantal  Close-up view of the rind and texture of Cantal | |
| Country of origin | France |
| Region, town | Cantal |
| Source of milk | Rawcows[1] |
| Pasteurized | No |
| Texture | Semi-hard to hard |
| Aging time | At least one month;[1] 1 - >6 months |
| Certification | Cantal, AuvergneAOC, 1956[1] Cantal Entre-deux, Auvergne,AOC, 1986 Cantal Jeune, Auvergne,AOC 1980 |
| Named after | Cantal mountains |
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Cantal cheese (French pronunciation:[kɑ̃tal]ⓘ) is an uncooked firmcheese[2] produced in theAuvergne region of centralFrance: more particularly in thedépartement ofCantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was grantedAppellation d'Origine Contrôlée certification in 1956.[3] One of the oldest cheeses in France,[4] Cantal dates back to the times of theGauls. It came to prominence when MarshalHenri de La Ferté-Senneterre served it at the table ofLouis XIV of France. Senneterre is also responsible for the introduction ofSaint-Nectaire andSalers.
There are two types of Cantal cheese:Cantal Fermier, a farmhouse cheese made from raw milk; andCantal Laitier, a commercial, mass-produced version made frompasteurized milk. Both have to adhere to the same strict quality controls. The cheese is made only using milk fromhay-fedSalers cows, and is only harvested from November 15 to April 15. The summer milk of the same cows grazing on mountain meadows makes theSalers cheese.
This semi-hard cheese is aged for several months, and is shaped into a cylinder. The cylinders are massive in size and the cheese has a soft interior.[2] Its flavor is somewhat reminiscent ofCheddar, with a strong, tangy butter taste that grows with age. A well ripened Cantal has a vigorous nutty and tangy taste, while a young cheese has a hint of sweet and buttery taste of raw milk.[5] The pitted appearance of the crust ofCantal vieux is a result of the activity ofcheese mites. According to the time of aging, three varieties are distinguished:
These are all available asfermier andlaitier. Most (>80% of production) Cantal is of the first two varieties.Cantal vieux is already[clarification needed] a hard cheese. If kept properly, it can last up to a year and a half without spoiling. It is not produced in large quantities. Much loved in the Cantal region,Cantal vieux is quite rarely exported due to its strong taste and can usually be found only in specialist stores.
Cantal cheese has a fat content of 45%. It is used insoups,salads,aligot potatoes, cheesefondue andgratins.Cantal Fermier, like all cheeses made from raw milk, may containListeria bacteria on the crust, which should therefore be discarded; it is also not suitable for children, the elderly, orimmunocompromised persons.
