| CANTAL |
 Description:
This distinguished
cheese is the grandfather of the cheeses from the Auvergne region. Over the
years its reputation has appealed to more and more cheese lovers. History tells
us that 2000 years ago, due to hard winters in a region where the terrain made
travelling difficult, farmers produced large cheeses so that there was always
something to eat throughout the year. In 1980 this remarkable cheese was
accepted into the prestigious AOC family. Auvergne is a region known for a
thousand volcanoes; blessed by mountain storms and summer sun, the pasture
lands are extremely fertile; Cantal cheese captures all the richness of these
pasture lands.
Texture:
The form of the cheese is massive
and dumpy, with a soft yellow interior. When kneaded, the pâte tends to
melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry,
greyish/brown rind. It smell the rich pasture lands.
Taste:
A well-ripened Cantal has a vigorous
taste, whereas a young cheese has the sweetness of raw milk. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1956 |
| Weight |
 |
45000 g |
| Affinage |
 |
2 to 6 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
