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Cheese Description:
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» Cantal «
The oldest of all French cheeses, dating back to the time of the Gauls. The cheese is shaped like a cylinder, one foot in diameter. There are two types of Cantal: Cantal fermier (farmhouse cheese using raw milk) and Cantal laitier (the commercial mass-produced version). Milk is heated to 90 degrees F and curdled with liquid rennet. Curd is cut into tiny pieces and when the whey has been drawn off, curd is pressed and sliced, then moulded. Cantal is cured for 3 months at 50 degrees F. This cheese is the grandfather of the cheeses from the Auvergne region. Over the years, its reputation has appealed to more and more cheese lovers. The form of the cheese is massive and dumpy, with a soft interior. Auvergne is a region known for a thousand volcanoes, blessed by mountain storms and summer sun, the pasture lands are extremely fertile. Cantal cheese captures all the richness of these pasture lands. A well-ripened Cantal has a vigorous taste, whereas a young cheese has the sweetness of raw milk. The "pāte" is firm and homogeneous, with a thick, smooth, dry, grayish-brown rind. Its smell is of the good earth and rich pasture lands. The taste has a tangy butter taste. A fine example of a country cheese.
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