Cantal / Fourme de Cantal Cheese

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About Cantal / Fourme de Cantal Cheese

Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in

Key Facts

Country of Origin France
Specific Origin Department of Cantal and parts of Aveyron, Corrèze, Haute-Loire, and Puy-de-Dôme
Protection PDO (1996)
Milk Type Cow's milk
Milk Treatment Raw or heat-treated
Fat Content At least 45% in total dry extract
Rind Dry crust
Texture Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses
Flavor Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting
Colors Paste ranges from ivory to dark yellow; crust changes from greyish white to golden and then brown
Forms Large (35 to 45 kg), Small (8 to 10 kg)
Age "Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days)
Rennet Type Added
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