FORMAGGIO.IT

Il Portale del Formaggio

Cantal; Forme de Cantal; Cantalet

Name of Group of Producers

Aucert

27 rue Georges Besse ZI le Brézet-Est 63 100 CLERMONT-FERRAND
Tel: (33 4) 73.17.33.80
Fax: (33 4) 73.29.03.96

Cow's milk cheese with pressed, uncooked paste and dry crust in the form of a slightly bulging wheel, weighing 35 to 45 kilogrammes and having a diameter of 36 to 42 centimetres, but also made in smaller sizes (20 kg or 10 kg); contains at least 45% fat.

Geographical area : the entire département of Cantal and the adjacent districts belonging to the départements of Aveyron, Corrèze, Haute-Loire and Puy-de-Dôme.

Mentioned by Pliny the Elder, by Gregory of Tours at the end of the sixth century and in the 18th-century Encyclopédie of ď Alembert and Diderot.

Made entirely of cow's milk with rennet added. The grains of curd are gathered together, pressed and allowed to mature, then ground; the resulting granules are salted then put into moulds  before being pressed for a second time; the cheese ripens for at least 30 days in a cool, damp room.