French cheese – Cantal
Cantal is one of the oldest cheeses in France, dating even before Roquefort and Livarot. Pliny the Elder mentioned Cantal cheese in the 1st Century AD. Cantal cheese is named after the Cantal Mountains in Auvergne, where the cheese comes from. It is made from pasteurized cow’s milk. The milk is first heated to 90ºF and then pressed in order to expel the whey. Cantal is then left for 8 hours while the lactic acids develop in the cheese. Cantal cheese is salted and pressed again 3 or 4 times. It 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 mature cheese. The older the Cantal cheese is, stronger the taste will be. Cantal has a milky aroma with nutty flavour. Taste Cantal cheese with nuts, grapes or apples. Cantal is used in salads, soups, cheese fondue or gratins. It goes well with Red wine from Cotes du Rhone or Beaujolais.
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