Origins of Cantal

Did you know that cantal cheese is named after the Volcanic massif of Cantal in France, hosting the largest volcano in Europe? Highly popular in France, cantal cheese is Appellation d’Origine Protégée (AOP) certified since 1956, ensuring constant quality cheeses through traditional production methods.

Cantal is a semi-hard cheese that draws its strength from the Cantal volcanic soil and the high-altitude sunny pastures. Its ripening time varies from 30 days to more than 8 months, producing cheeses with different characteristics such as flavor and label.
Indeed, Cantal is sold under 3 labels assigned according to the length of its ripening:
– Cantal Jeune: 1 month < ripening period < 2 months
– Cantal Entre-Deux: 3 months < ripening period < 7 months
– Cantal Vieux: 8 months < ripening period

Through specific ripening process, cheesemakers are able to produce unique cheeses delivering a wide range of aromatic profiles, from buttery/milky notes to fruity or even spicy notes.
With solutions ranging from single-strain cultures or blends to signature cocktails, Lallemand is proud to directly contribute to the Cantal variety.