Cantal cheese

Source: Wikipedia, the free encyclopedia.
This article is about the cheese. For the department of France, see Cantal.
Cantal
AOC, 1956[1]

Cantal Entre-deux, Auvergne,

AOC
, 1986

Cantal Jeune, Auvergne,
AOC 1980
Named afterCantal mountains
Related media on Commons

Cantal cheese is an uncooked firm

Salers
.

Composition

There are two types of Cantal cheese: Cantal Fermier, a farmhouse cheese made from raw milk; and Cantal Laitier, a commercial, mass-produced version made from

Salers cows, and is only harvested from November 15 to April 15. The summer milk of the same cows grazing on mountain meadows makes the Salers 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 of Cheddar, 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 of Cantal vieux is a result of the activity of cheese mites. According to the time of aging, three varieties are distinguished:

  • Cantal jeune (aged 1–2 months)[1]
  • Cantal entre-deux or Cantal doré (aged 3–9 months)[1]
  • Cantal vieux (aged more than 8 months).[1]

These are all available as fermier and laitier. 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 in

immunocompromised
persons.

See also

References

Wikimedia Commons has media related to Cantal (cheese).
  1. ^
    ISBN 978-0-19-933089-8
    . Retrieved 9 April 2021.
  2. ^ a b Chemical Society (Great Britain) (1882). Journal of the Chemical Society. Chemical Society. p. 441. Retrieved 9 April 2021.
  3. ^ "Pour l'Europe, AOP et AOC ne font plus qu'une". fromage-cantal.com/. Archived from the original on 28 November 2011. Retrieved 7 January 2012.
  4. ISBN 978-1-59257-714-9
    . Retrieved 2016-05-19.
  5. ^ "What Are Cheese Mites and Should I Be Concerned?". Cheese Origin. 2 January 2020.
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