Cantal cheese facts for kids
Quick facts for kids Cantal |
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 A rectangular cut of Cantal  Close-up view of the rind and texture of Cantal |
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| Country of origin | France |
| Region, town | Cantal |
| Source of milk | Raw cows |
| Pasteurized | No |
| Texture | Semi-hard to hard |
| Aging time | At least one month; 1 - >6 months |
| Certification | Cantal, Auvergne AOC, 1956
Cantal Entre-deux, Auvergne, AOC, 1986 Cantal Jeune, Auvergne, AOC 1980 |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Cantal cheese is a famous and very old cheese from the central part of France. It comes from a region called Auvergne, especially from the Cantal area, which is named after the Cantal mountains. This special cheese has been made for a very long time, even since the time of the ancient Gauls!
Cantal cheese became very popular when a French leader named Marshal Henri de La Ferté-Senneterre served it to King Louis XIV of France. This happened many years ago. In 1956, Cantal cheese received a special certification called "Appellation d'Origine Contrôlée" (AOC). This means it has to be made in a specific way and in a specific place to be called Cantal.
How Cantal Cheese is Made
There are two main kinds of Cantal cheese. One is called Cantal Fermier. This is a traditional farmhouse cheese. It is made from raw, fresh milk directly from the cows. The other type is Cantal Laitier. This is a commercial version. It is made in larger factories using pasteurized milk. Pasteurization is a process that heats milk to kill germs.
Both types of Cantal cheese must follow strict rules. The cheese is only made using milk from special Salers cows. These cows eat mostly hay during the colder months. The milk for Cantal is collected between November 15 and April 15. If the same cows graze on mountain meadows in the summer, their milk is used to make a different cheese called Salers cheese.
Different Kinds of Cantal
Cantal is a semi-hard cheese. It is aged for several months to get its special taste and texture. The cheese is shaped into large cylinders. Inside, the cheese is soft when young. It becomes harder as it ages.
The taste of Cantal cheese changes with age. A young Cantal has a sweet and buttery taste. It might remind you a bit of Cheddar. As it gets older, the flavor becomes stronger and more tangy. An older Cantal can have a rich, nutty, and sharp taste.
Cantal cheese is divided into three types based on how long it is aged:
- Cantal jeune (young Cantal): This cheese is aged for 1 to 2 months. It has the mildest flavor.
- Cantal entre-deux or Cantal doré (middle-aged Cantal): This type is aged for 3 to 9 months. It has a stronger, more developed flavor.
- Cantal vieux (old Cantal): This cheese is aged for more than 8 months. It becomes a hard cheese with a very strong, tangy taste.
Most of the Cantal cheese made is either Cantal jeune or Cantal entre-deux. Cantal vieux is not made in large amounts. It has a very strong flavor, so it is not often sold outside the Cantal region. You might find it in special cheese shops. If stored correctly, Cantal vieux can last for a very long time, sometimes over a year.
Using Cantal Cheese
Cantal cheese has about 45% fat content. It is a very versatile cheese, meaning it can be used in many different dishes. You can find it in soups, salads, and even in a special potato dish called aligot. It's also great for making cheese fondue or baked gratins.
It's important to know that Cantal Fermier, which is made from raw milk, needs careful handling. The outer crust of raw milk cheeses should not be eaten. Also, raw milk cheeses are not recommended for very young children, older people, or anyone with a weakened immune system. This is because raw milk can sometimes contain certain bacteria.
See also
In Spanish: Cantal (queso) para niños
