Cheese type Uncooked, pressed semi-hard cheese
	Milk Raw cow's milk
Cantal Cheese Description Weight: 40 kilos: Cantal 20 kilos: Petit Cantal 10 kilos: Cantalet Size: diameter 36 to 42 cm Fat content :45%.	Country France
	Areas of production Auvergne
	Other info AOC

Cantal Cheese Fabrication Process

To fabricate Cantal cheese, the curds undergo two pressings during manufacture. After the first pressing a thick slice of curd is produced, called the "fourme". This is matured for a minimum of 30 days.

The ripening will go on for six months for a Cantal "entre-deux"(in between) and more than six months for the Cantal "vieux" (old Cantal)

How to Choose a Good Cantal

Cantal Cheese History and Fun Facts

Cantal cheese is the oldest French cheese. It was born some 2000 years ago in the very center of France in the mountainous region of the Massif Central (central mountain mass). The region is called Auvergne. At that time it even served as a trade-off.