Description
The Cantal PDO is a cheese exclusively produced with whole and raw cow's milk coming from breeds located in the high valleys of Cantal.
Production Area
The production area of Cantal PDO includes the department of Cantal and some municipal areas in the neighbouring departments of Aveyron, Corrèze, Haute-Loire and Puy-de-Dôme in the regions of Auvergne, Limousin and Midi-Pyrenees.
Production Method
The production method uses milk curdled with a traditional technique which is still used today. Once the curd is put into the press, it starts to ripen and later is broken up. Then the mass is salted, put into moulds and pressed again for 48 hours. The moulds are left to ripen in cellars with a temperature of about 10°C for minimum 30 days to maximum 60 days for the Cantal PDO Jeune (young), for 90 to 210 days for the Cantal PDO Entre-deux (semi-sweet) and for more than eight months for the Cantal PDO Vieux (ripe).
Appearance and Flavour
Cantal PDO is produced in three types which are characterised by different periods of ripening. The diameter of moulds can measure from 40 cm, with a weight of 40 kg, to 36- 28 cm, with a weight of 20 kg. The light Cantalet of Petit Cantal PDO has a diameter of 20-22 cm and a weight of 10 kg. The paste is soft and compact, ivory colour. At the beginning the rind has a white-grey colour, and then it becomes darker and flowered with red or orange spots. All feature a slightly sour taste and an aftertaste of hazelnut.
History
The origin of Cantal PDO goes back to more than 2.000 years ago. Indeed, Pliny the Elder mentioned the regional cheese in his documents. Its origin is linked to specific environmental factors. Indeed, Auvergne is a fertile region where, however, travels are difficult in winter. It was necessary to make a long conservation cheese to use the milk produced by cows and to store the food for winter. Plus, Cantal region largely exchanged its products with the other regions of southern France.
Gastronomy
Cantal PDO must be conserved in the least cold compartment of the refrigerator, sealed into a box, to maintain its organoleptic features. It must be tasted at room temperature, so it must be taken from the refrigerator about one hour before eating. It is very good served with fruits like apples, grapes or soft fruits, in addition to perfectly combine with light red and fruity wines like Côtes du Rhône and Beaujolais. It can be used to prepare a lot of dishes like the Cantal puff or the crêpes au Cantal.
Marketing
The product is sold as Cantal PDO or Fourme de Cantal PDO, Cantalet PDO or Petit Cantal PDO, which are distinguished each other from the level of ripening and the different weights. In any case, the mould shows an aluminium plate which reproduces the heraldic device of the family, the origin and the AOC (PDO) mark. The product is sold fresh and with different levels of ripening (young, semi-sweet and ripe), whole, in portions, in slices or grated.
Distinctive Features
The distinctive peculiarities of Cantal PDO cheese are linked to the climatic and environmental characteristic of the production area. The Cantal valleys are the visible heritage evidence of the dairy production. Indeed, the ground contains a high percentage of potassium and magnesium which enable the development of a diversified and peculiar flora just in the months when the cows can crop. This gives a character to the taste of the cheese, together with the clear geologic features of the Auvergne volcanoes and the high percentage of rainfalls in the pasture and cheese-making area.
