Cantal is sliced lengthways and it is customary to leave a piece of rind on each portion.
“Pain perdu” is customarily served as a dessert in France, but a savoury version can be served with a side salad. Dip slices of bread in a mixture of milk, beaten eggs and pepper. Place the bread in a buttered dish, sprinkle with grated Cantal and Salers cheeses and grill. If preferred, you can mix the cheese intothe egg mixture before dipping the bread slices.
Perfect wine match: red Gaillac


Cantal (PDO)
According to Pliny the Older, who referred to Cantal as early as the 1st century AD, it is the oldest cheese in the world. Its peculiarity is that it is pressed twice; the milk curds are pressed before being churned, salted and, finally moulded and pressed again. According to the time of ageing, three varieties are available on the market: young Cantal (one to two months), “entre deux“ (three to six months) and “vieux“ (over eight months). The latter may be recognized by the thickness of its crust and the color of its texture.
‘Burons’ are squat short buildings covered with slate tiles. They were used both for the production and storage of Cantal cheese.
Saint-Nectaire
Fourme d'Ambert
Cantal
Bleu d'Auvergne
Salers
Grana Padano
White Stilton Cheese / Blue Stilton Cheese
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1956
• 16,676 tons