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Cantal

Cantal
Flickr / Luigi Rosa / CC BY-SA 2.0

  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: France

  • Region: Cantal, Auvergne

  • Type: semi-hard, artisan

  • Fat content: 45%

  • Texture: firm

  • Rind: natural

  • Colour: pale yellow

  • Vegetarian: no

  • Synonyms: Cantal jeune, Cantal fremier, Cantalet, Fourme de Cantal, Cantal entre-deux, Cantal vieux, Cantal laitier

  • Alternative spellings: Cantal AOC

Cantal is one of the oldest cheeses from France, dates back to the times of the Gaul. In 1956, it received an Appellation d'Origine (AOC) status. Cantal is a firm and uncooked cheese produced in the département of Cantal and nearby districts in the Auvergne region, France.  

There are two types of Cantal cheese: Cantal Fermier - made from raw cow's milk, and Cantal Laitier - made from pasteurized cow's milk, which is a commercial version. The cheese is grouped according to age and texture. All three kinds of cheese mentioned below are available as Fremier and Laitier. 

Cantal jeune:  a young cheese aged 30 to 60 days, during which it develops a thin grey-ivory crust and a smooth, pale yellow, close-textured paste. It is fresh, sweet, and milky in flavour with a light hint of hazelnut and vanilla.

Cantal entre-deux: a cheese aged between 3 to 9 months, has the flavours of green pastures and aromas of butter and cream. After three months of ripening, Cantal cheese starts to come into its own.

Cantal vieux: a cheese aged more than 8 months, has a very strong taste and is available in selected shops in the Cantal region.

Cantal is used in salads, soups, cheese fondue and gratins. Cabernet Sauvignon and Merlot are a few wines that pair nicely with Cantal.

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