Cantal

This is one of France's oldest cheeses, dating back at least 2,000 years. There are references about this cheese in Pliny’s book Historia Naturalis written in 79 AD. The PDO regulation requires that Cantal undergoes a double pressing, unique for French cheese. The curd is cut first into 1/2 inch cubes, wrapped in cloth and pressed, then allowed to rest 8 hours. It is then put through a grinder to break it into small pieces, salted, molded, and pressed a second time. It is a big drum-shaped cheese weighing as much as 99 lbs. For the next month the cheese is frequently turned and rubbed with salt. The skill of the Affineur is considered to be as crucial to the taste of the cheese as is the talent of the cheese maker. Cantal has a thin beige rind which is dry and powdery and darkens with age. The fresh paste is pale yellow in color, close textured, and smooth. The cheese has a buttery aroma with yeasty, meaty and spicy undertones and a pleasantly nutty flavor with attractive lingering acidity to it. Raw milk Cantal has a floral earthiness and greater depth of flavor than pasteurized ones.
A Cantal inspires respect!
Cuisine: Cantal shreds and melts well without being too stringy so it is therefore very useful in cooking. Use it in soup, gratin (mac & Cantal), omelette and sauce or to flavor savory choux buns, crackers and muffins.
Recipes: Filo pastry with Cantal ~ Cantal savoury cake ~ Poached eggs with Cantal
Serving: Cantal is a delight as a snack and delicious cut in thin slices in sandwiches. Serve a nice piece of Cantal on any cheese board with pears and apples. In Auvergne it is cubed in salads with walnuts.
Accompaniment: Sourdough bread and charcuterie
Wine Pairing: red Gaillac, Cahors (Malbec), Rioja, Madiran, Southern Rhône, Beaujolais (Moulin à Vent), Corbières, Costières de Nimes