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Cantal is an old French cheese with a natural rind, a firm texture, and a delicate yet nuanced flavour. Its pronunciation is kahn-TAHL. It is one of the oldest French cheeses and is protected by an AOC (Appellation d'Origine Contrôlée), which sets restrictions on the production of cheeses bearing the Cantal name. It comes in a range of maturities, and as the cheese gets older, the flavours get stronger.
Cantal is thought to be more than 2,000 years old. It is called after the Department of Cantal, an area in south-central France noted for its luxuriant grasses, which are grown on more than 1,300 various farms on fertile volcanic soil. More than 60 plant species have been discovered in the pastures there, and because Cantal's AOC mandates cows whose milk is used to create this cheese to graze on fresh grass for at least four months of the year, these varied flavours can be detected in the completed cheese. Cantal's mild tastes get more nuanced as it ages, ranging from milky and buttery to spicy and peppery. The cheese has an earthy natural rind that varies in colour from white to grey to gold depending on the age of the cheese.
How Is Cantal Cheese Made?
Cantal is made in accordance with the centuries-old procedure mandated by the cheese's AOC. The milk is boiled first, and then microbial cultures are introduced. When the right pH is obtained, rennet is added to the milk to coagulate it into a gel-like curd. The curd is chopped into little pieces, which enhances the surface area and aids in the expulsion of whey. The whey is drained, and the curds are pushed together in the vat to form a mass. The curd mass, or tome, sits for at least ten hours. The curds are then churned in the vat and salted before being placed in moulds and squeezed to remove extra whey. This process is repeated a second time, a step unique to Cantal manufacturing.
Cantal wheels are then matured for at least one month, and frequently much longer, in a cheese cellar. The pitted texture of the long-aged wheels of Cantal is caused by the activity of cheese mites, microscopic organisms that live on the rinds of cheese. When grown, the huge wheels measure 14 to 17 inches across and weigh between 77 and 99 pounds.
Cantal Cheese Types
Cantal cheese is classified into three varieties based on its age. Cantal Jeune ("young" in French) is the youngest variety, with a smooth, softer texture and a fresh, milky flavour. Cantal Entre-Deux ("in-between") is a three to seven-month-aged wine recognised for its more robust notes of fresh grass and nutty, buttery smells. Finally, Cantal Vieux ("old") is aged for at least eight months to create strong peppery, spicy flavours, a dry, crumbly texture, and a thicker rind.
Cantal Cheese Uses
Cantal pairs well with roasted hazelnuts, grapes, or stone fruits like peaches and apricots on a cheese board. Wines like Côtes d'Auvergne or Cabernet Sauvignon go well with the cheese. It can be shaved atop a green salad with vinaigrette, melted into fondue, or combined into pommes aligot. It can also be grated and used in baked dishes such as tarts, quiches, and gratins.
Cantal Cheese Alternatives
Cantal is related to Salers, another hard, pressed cheese from south-central France (in fact, Salers was originally a subtype of Cantal, but its producers spun the cheese off with its own, more specific AOC designation). Firm, sharp cheddar cheese, as well as British cheeses like Cheshire or Leicester, can be substituted in recipes where the cheese will be melted or blended with other ingredients.
Cantal Cheese Storage
Cantal should be kept in its original container in the coldest region of your refrigerator. After opening, rewrap Cantal in its original cheese paper (if given) or tightly wrap it in parchment or waxed paper before placing it in a plastic baggie. Wrap the baggie around the cheese but do not seal it; this allows the cheese to breathe while still retaining moisture and protecting it from the drying atmosphere of your refrigerator. Cantal can be kept in this manner for up to three weeks. If mould appears on the surface of the cheese, carefully scrape it away with a knife. Freezing Cantal cheese is not advised.
Quick Note: Although the natural rind of cantal is theoretically edible, it may be too tough and unpleasant to savour on longer-aged kinds.
