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 pasteurized milk. Both have to adhere to the same strict quality controls. The cheese is made only using milk from hay-fed 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:
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 soups, salads, aligot potatoes, cheese fondue and gratins. Cantal Fermier, like all cheeses made from raw milk, may contain Listeria bacteria on the crust, which should therefore be discarded; it is also not suitable for children, the elderly, or immunocompromised persons.
Wikimedia Commons has media related to Cantal (cheese).
^ abcdefDonnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 115. ISBN978-0-19-933089-8. Retrieved 9 April 2021.
^ abChemical Society (Great Britain) (1882). Journal of the Chemical Society. Chemical Society. p. 441. Retrieved 9 April 2021.
^. fromage-cantal.com/. Archived from the original on 28 November 2011. Retrieved 7 January 2012.
^Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Alpha Books. p. 55. ISBN978-1-59257-714-9. Retrieved 2016-05-19.
^"What Are Cheese Mites and Should I Be Concerned?". Cheese Origin. 2 January 2020.
January 01, 1970
cantal, cheese, this, article, about, cheese, department, france, cantal, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sou. This article is about the cheese For the department of France see Cantal This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Cantal cheese news newspapers books scholar JSTOR April 2021 Learn how and when to remove this message Cantal cheese is an uncooked firm cheese 2 produced in the Auvergne region of central France more particularly in the departement of Cantal named after the Cantal mountains as well as in certain adjoining districts Cantal cheese was granted Appellation d Origine Controlee certification in 1956 3 One of the oldest cheeses in France 4 Cantal dates back to the times of the Gauls It came to prominence when Marshal Henri de La Ferte Senneterre served it at the table of Louis XIV of France Senneterre is also responsible for the introduction of Saint Nectaire and Salers CantalA rectangular cut of Cantal Close up view of the rind and texture of CantalCountry of originFranceRegion townCantalSource of milkRaw cows 1 PasteurizedNoTextureSemi hard to hardAging timeAt least one month 1 1 gt 6 monthsCertificationCantal Auvergne AOC 1956 1 Cantal Entre deux Auvergne AOC 1986 Cantal Jeune Auvergne AOC 1980Named afterCantal mountainsRelated media on CommonsComposition editThere 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 pasteurized milk Both have to adhere to the same strict quality controls The cheese is made only using milk from hay fed 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 dore aged 3 9 months 1 Cantal vieux aged more than 8 months 1 These are all available as fermier and laitier Most gt 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 soups salads aligot potatoes cheese fondue and gratins Cantal Fermier like all cheeses made from raw milk may contain Listeria bacteria on the crust which should therefore be discarded it is also not suitable for children the elderly or immunocompromised persons See also editList of ancient dishes and foods List of cheeses nbsp Food portalReferences edit nbsp Wikimedia Commons has media related to Cantal cheese a b c d e f Donnelly C Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press p 115 ISBN 978 0 19 933089 8 Retrieved 9 April 2021 a b Chemical Society Great Britain 1882 Journal of the Chemical Society Chemical Society p 441 Retrieved 9 April 2021 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 Ehlers S Hurt J 2008 The Complete Idiot s Guide to Cheeses of the World Alpha Books p 55 ISBN 978 1 59257 714 9 Retrieved 2016 05 19 What Are Cheese Mites and Should I Be Concerned Cheese Origin 2 January 2020 Retrieved from https en wikipedia org w index php title Cantal cheese amp oldid 1177369358, wikipedia, wiki, book, books, library,