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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.