Back Cantal (kaas) Afrikaans كانتال (جبنه) ARZ Cantal (fourmaj) Breton Cantal (formatge) Catalan Cantal (sýr) Czech Cantal (Käse) German Cantal (queso) Spanish کانتال (پنیر) Persian Cantal (juusto) Finnish Cantal (fromage) French
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| Cantal | |
|---|---|
 A rectangular cut of Cantal  Close-up view of the rind and texture of Cantal | |
| Country of origin | France |
| Region, town | Cantal |
| Source of milk | Raw cows[1] |
| Pasteurized | No |
| Texture | Semi-hard to hard |
| Aging time | At least one month;[1] 1 - >6 months |
| Certification | Cantal, Auvergne AOC, 1956[1]
Cantal Entre-deux, Auvergne, AOC, 1986 Cantal Jeune, Auvergne, AOC 1980 |
| Named after | Cantal mountains |
 Related media on Commons | |
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Cantal cheese is an uncooked firm cheese[2] produced in the Auvergne region of central France: more particularly in the département of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956.[3] One of the oldest cheeses in France,[4] Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.
- ^ a b c Cite error: The named reference
Donnelly & Kehler 2016 p. 115was invoked but never defined (see the help page). - ^ Cite error: The named reference
Chemical Society p. 441was invoked but never defined (see the help page). - ^ "Pour l'Europe, AOP et AOC ne font plus qu'une". fromage-cantal.com/. Archived from the original on 28 November 2011. Retrieved 7 January 2012.
- ^ Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Alpha Books. p. 55. ISBN 978-1-59257-714-9. Retrieved 2016-05-19.