Cantal

1. History

Cantal, or Fourme de Cantal, is one of France's oldest cheeses, originating over 2000 years ago in the Massif Central in Auvergne. Mentioned in the 1st century by Pliny the Elder as highly prized in Rome, it has borne its name officially since 1298 and was made in burons during summer pasturing with Salers cow milk.Émile Duclaux, Pasteur's disciple, advanced its development in the 19th century through his 1893 treatise Principe de laiterie.

2. Physical characteristics

Cantal is an uncooked pressed-curd cheese, formed into large wheels of 35-45 kg, 35-40 cm in diameter and 12-18 cm tall. Its natural rind is thin and slightly rough, evolving from gray-beige to golden brown with aging. The firm, dense paste is straw-yellow to golden, requiring 400 liters of milk per 40 kg wheel.

3. Taste profile

Young Cantal (1-3 months) offers milky, vegetal, and lightly nutty aromas with a supple, melting texture. Entre-deux (3-6 months) develops fruitier, caramelized flavors, while old (over 6 months) becomes intense with animal, spicy notes and a drier, crumbly texture. Each wheel has a unique taste due to no added ferments and varied pastures.

4. Production zone and period

Produced exclusively in Auvergne across Cantal, Puy-de-Dôme, Aveyron, Corrèze, and Lot departments, Cantal AOP draws character from Massif Central pastures. Production is seasonal, mainly May to October in mountain burons, with extended aging for winter storage. Cows graze volcanic lands rich in herbs, imparting milk's distinctiveness.

5. Certification

Cantal holds AOC status since 1956 and AOP since 1996, safeguarding its ancestral methods and precise geographic zone. These labels ensure raw cow's milk from local herb-fed cows, double pressing, and specific curd processing. The production area remains unchanged since the 1956 decree.