ABCDEFGHIJKLMNOPQRSTUVWXYZ
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Search in posts
Search in pages
Search in posts
Search in pages
Search images
People mentioned in the site
fr French
ar Arabiczh-CN Chinese (Simplified)nl Dutchen Englishtl Filipinofr Frenchde Germaniw Hebrewhi Hindiid Indonesianit Italianja Japaneseko Koreanpt Portuguesero Romanianru Russiansr Serbianes Spanishsv Swedishth Thaitr Turkishvi Vietnamese

Gastronomic

A site dedicated to the culinary arts and haute cuisine

Gastronomic > French cheeses > Auvergne cheeses > Cantal

Cantal

Cantal: Cantal (or fourme de cantal) is a French uncooked pressed cheese, originating in the Massif Central and made from raw or pasteurized cow's milk. The appellation of origin of this fourme is preserved by an AOC in France and by an AOP at European level. 400 liters of milk are needed to make a 40 kg fourme. It takes its name from the massif from which it originates, Cantal.
History of cantal cheese: Officially ...

You must be a subscriber to read the rest of this article.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.