Cantal cheese
Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.
| 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 | Raw cows |
| Pasteurized | No |
| Texture | Semi-hard to hard |
| Aging time | At least one month; 1 - >6 months |
| Certification | Cantal, Auvergne AOC, 1956
Cantal Entre-deux, Auvergne, AOC, 1986 Cantal Jeune, Auvergne, AOC 1980 |
| Named after | Cantal mountains |
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