Bushra Griffith
Cantal is a firm, uncooked cheese produced in the Auvergne region of central France. It is one of the country's oldest cheeses, with roots dating back to the time of the Gauls. Cantal is made from cow's milk, specifically from the Salers breed of cows, and is aged for several months. The cheese has a semi-hard texture and a distinctive tangy, buttery taste that grows stronger with age. A young Cantal has a mild, buttery, and sweet flavour reminiscent of raw milk, while an aged Cantal develops a powerful, nutty, and peppery taste.
| Characteristics | Values |
|---|---|
| Flavour | Strong, tangy butter taste that grows with age, nutty, sweet and buttery taste of raw milk, reminiscent of sharp Cheddar |
| Texture | Semi-hard, soft interior, creamy, crumbly |
| Rind | Hard, tough, edible |
| Shape | Cylindrical |
| Colour | Yellow, grey-gold |
| Smell | Aromatic |
| Accompaniments | Toasted hazelnuts, grapes, stone fruits like peaches and apricots, white Bordeaux, Beaujolais (red), right-bank Bordeaux (Merlot), champagne (blanc de noir) |
| Uses | Shaved onto a green salad, melted into fondue, blended into potatoes in pommes aligot, grated and used in recipes for baked dishes like tarts, quiches, and gratins |
| Storage | Store in the coldest part of the refrigerator, wrap tightly in parchment or waxed paper, then enclose in a plastic bag |
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What You'll Learn
Cantal cheese is similar to cheddar
Cantal cheese is often likened to Cheddar, with its semi-hard texture and tangy, nutty flavour. Both are firm, uncooked cheeses, with Cantal being one of the oldest French cheeses, dating back to the time of the Gauls. Cantal is produced in the Auvergne region of central France and has achieved Appellation d'Origine Contrôlée (AOC) certification, which ensures its quality and authenticity.
Cantal has a distinct flavour profile that develops with age. Young Cantal, or Cantal Jeune, has a sweet, buttery taste similar to that of raw milk, while aged Cantal, or Cantal Vieux, boasts a stronger, more intense flavour with hints of hazelnut. This maturation process is similar to that of Cheddar, where the cheese becomes sharper and more pungent with age.
The production methods of Cantal and Cheddar differ, resulting in unique textures. Cantal is made with milk from hay-fed Salers cows, harvested only during a specific period from November 15 to April 15. It undergoes a traditional centuries-old process, including heating milk, adding microbial cultures, coagulating the milk with rennet, cutting the curd, and pressing and ageing the cheese. This ageing process, influenced by cheese mites, contributes to the distinctive flavour and texture of Cantal.
Despite their differences in origin and production, both cheeses share a versatility in culinary applications. Cantal can be shaved onto salads, melted into fondue, blended into potatoes, or grated for baked dishes like tarts and quiches. Similarly, Cheddar is a versatile cheese used in a variety of recipes, enhancing flavours and textures.
In summary, Cantal and Cheddar cheeses share similarities in their flavour profiles, textures, and culinary uses, making Cantal a suitable substitute for Cheddar in recipes, especially when a firm, sharp cheese is required.
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Cantal Jeune has a mild, buttery flavour
Cantal Jeune, the youngest variety of Cantal cheese, has a mild, buttery flavour. This variety of the ancient French cheese is aged for just one to two months, during which it develops a thin, grey-ivory crust and a smooth, pale yellow, close-textured paste. Cantal Jeune is crafted in a large, one-foot diameter cylindrical shape and has a semi-hard texture.
Cantal Jeune is made from raw cow's milk, which is heated and then mixed with microbial cultures. Once the milk reaches the proper pH, rennet is added to coagulate it into a gel-like curd. The curd is then cut into small pieces, which increases the surface area and helps to expel the whey. The whey is drained, and the curds are pressed together into a mass in the vat. The mass of curds, or tome, sits for at least 10 hours before being churned, salted, and put into moulds. This process is repeated once more, which is a step specific to Cantal production.
The flavour of Cantal Jeune is described as mild, buttery, and sweet, with a hint of raw milk. It has a smooth, soft texture and a fresh, milky taste. This variety of Cantal is excellent for cooking, shaving onto sandwiches or salads, or enjoying as a snack or dessert when accompanied by fruits such as apples, grapes, or pears.
Cantal Jeune can be stored in its original packaging in the coldest part of the refrigerator. It can be kept this way for up to three weeks. If mould grows on the surface, it can be scraped off with a knife. However, freezing is not recommended for this variety of Cantal.
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Cantal Vieux has a strong, nutty taste
Cantal cheese is a semi-hard, uncooked cheese produced in the Auvergne region of central France. It is one of the country's oldest cheeses, with roots dating back to the time of the Gauls. Cantal is made from the milk of hay-fed Salers cows, and it is harvested only between November 15 and April 15. The cheese is then aged in a cheese cellar for at least one month, though often for much longer.
Cantal Vieux ("aged" Cantal) is aged for at least eight months, during which time it develops a strong, nutty taste. The longer ageing period gives the cheese a dry, crumbly texture and a thicker rind. The flavour of a well-ripened Cantal has been described as nutty, tangy, and buttery, with a hint of spice. It pairs well with toasted hazelnuts, grapes, or stone fruits like peaches and apricots.
Cantal Vieux's strong, nutty flavour makes it a versatile cheese that can be used in a variety of dishes. It can be shaved onto a green salad, melted into fondue, or blended into potatoes. It can also be grated and used in baked dishes like tarts, quiches, and gratins. When served on a cheese board, Cantal Vieux is best accompanied by fruits like apples, grapes, or pears, and it pairs well with wines such as Côtes d'Auvergne or Cabernet Sauvignon.
The distinctive flavour of Cantal Vieux is a result of the cheese's ageing process and the strict quality controls adhered to during its production. The pitted appearance of the crust is caused by the activity of cheese mites, tiny organisms that live on the rinds of long-aged cheeses. This ancient cheese-making process gives Cantal Vieux its unique flavour and texture, making it a favourite among cheese enthusiasts.
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Cantal Fermier is made from raw milk
Cantal cheese is a semi-hard, uncooked cheese produced in the Auvergne region of central France. It is one of the country's oldest cheeses, dating back to the times of the Gauls. Cantal Fermier, a farmhouse cheese, is made from raw milk, while Cantal Laitier is a commercial, mass-produced version made from pasteurized milk. Both varieties adhere to strict quality controls, and the cheese is produced only using milk from hay-fed Salers cows. It is harvested between November 15 and April 15, and the milk from the same cows grazing on mountain meadows during the summer is used to make Salers cheese.
Cantal Fermier, made from raw milk, is a semi-hard cheese with a distinctive flavour that varies depending on its age. Young Cantal cheese is known for its sweet and buttery taste, reminiscent of the raw milk used in its production. As it ages, the cheese develops a stronger, more intense flavour profile, with notes of fresh grass, nuts, and butter. The texture also changes, becoming drier and more crumbly, and the rind thickens.
The process of making Cantal Fermier begins with heating the raw milk and adding microbial cultures. Once the proper pH is reached, rennet is added to coagulate the milk into a gel-like curd. The curd is then cut into small pieces, increasing the surface area and facilitating the removal of whey. After draining the whey, the curds are pressed together into a mass, which sits for at least 10 hours. The curds are then churned, salted, and placed into moulds, and this process is repeated to drive out excess whey. The cheese is then aged in a cellar for at least one month, during which it develops its characteristic flavour and texture.
Cantal Fermier is often referred to as "French Cheddar" due to its similarity in taste and texture to Cheddar cheese. However, the recipes and resulting flavours of Cantal and Cheddar are distinct. Cantal Fermier pairs well with various accompaniments, such as toasted hazelnuts, grapes, or stone fruits like peaches and apricots. It is also suitable for cooking, melting into fondue, blending into potatoes, or grating over salads, tarts, quiches, and gratins.
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Cantal is great for cooking
Cantal is a semi-hard cheese with a flavour that is reminiscent of cheddar, with a strong, tangy butter taste that grows with age. A well-ripened Cantal has a nutty and tangy taste, while a younger cheese has a hint of sweet and buttery taste of raw milk. This makes it a great substitute for cheddar in recipes where the cheese will be melted or mixed with other ingredients. Cantal is also excellent when shaved onto a green salad tossed with vinaigrette, blended into potatoes, or melted into fondue. Its unique flavour will shine through in these dishes.
Cantal is also a great cheese to cook with due to its versatility. It can be grated and used in recipes for baked dishes like tarts, quiches, and gratins. It can also be melted and used in fondue or as a topping for baked dishes. When grated, Cantal will add a rich, creamy flavour to your dishes. Its strong flavour will also stand up to other ingredients in a dish, making it a good choice for recipes with multiple components.
The texture of Cantal is also well-suited for cooking. It is a firm cheese, so it can be easily grated or shaved, and it has a long finish, which means it will retain its flavour even when cooked. The cheese is also moist, which can add to the creaminess of dishes. Cantal's moist texture also prevents it from drying out when exposed to heat, so you can be sure that it will retain its flavour and texture during the cooking process.
In addition, Cantal has a long shelf life, which makes it a practical choice for cooking. The cheese can be stored in its original packaging in the refrigerator for up to three weeks, so you can always have some on hand to add to your recipes. Its long shelf life also means that you can buy it in bulk, which can be helpful if you plan to use it in multiple dishes. Overall, Cantal is a versatile, flavourful, and practical cheese to cook with.
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Frequently asked questions
Cantal cheese is a semi-hard cheese with a strong, tangy butter taste that grows with age. A well-ripened Cantal has a nutty and tangy taste, while a young cheese has a hint of sweet and buttery taste of raw milk.
Cantal cheese is made from cow's milk. It is an uncooked firm cheese produced in the Auvergne region of central France.
Cantal cheese shines on a cheese board with accompaniments like toasted hazelnuts, grapes, or stone fruits like peaches and apricots. It pairs well with wines such as Côtes d'Auvergne or Cabernet Sauvignon.
