Cantal cheese: calories, recipes, cooking. French cheese Cantal Jeune Cantal cheese

Soft cheese with white noble mold rind. Made from cow's milk. Named for the Brie region to the east of Paris.

Now in France, several dozen subspecies of brie are produced, and not only in the Ile-de-France (Paris region), but also in other parts of the country.

Only two subspecies are protected by the AOC system: Brie de Meaux and Brie de Melun. Both of these subspecies are far from massive, it can be problematic to buy them.

Brie de Mo is traditionally made in large circles: diameter 35 centimeters, thickness 3 centimeters, weight - 2.8-3 kilograms. The volume of production is only 6-7 thousand tons.

Brie de Melun is even rarer, with an annual production of only about 250 tons per year. It is better to look for such cheese in cheese boutiques.

Brie de Melun is made in circles: with a diameter of about 27 centimeters, weight - about 1.5 kilograms. Brie de Melun is distinguished by a crust with red patches.

An even more rare option is Brie de Melun in the form of Brie Noir (black brie), this is brie cheese with a long exposure - from 2 months to a year. It is believed that its taste and aroma are the brightest.

Bringing brie home from France is no easy task. The fact is that brie is very soft, and bacteria and mold spread very quickly in it. It is recommended to store brie only in the refrigerator at a temperature of +4-+2 degrees. It is believed that if brie is heated, it has already lost its delicate taste and aroma. Naturally, there will be no refrigerator on the plane during the flight home.

Producers strongly recommend eating brie within a week or so of ripening. Although the shelf life of brie is 6-8 weeks, after a week it loses its taste and begins to taste bitter. Attention! See the production time, buy only the freshest brie.

The price of an ordinary (mass) brie in France is 7-9 euros per kilogram. For Brie de Meaux - 20-30 euros per kilogram, for Brie de Melun - 25-35 euros per kilogram.

1st place - Camembert (Camembert)

World famous soft cheese from the city of Camembert in Normandy in northern France. Made from cow's milk.

Only one subspecies of Camembert is protected by the AOC system - this is "Camembert de Normandie", it is produced in small quantities - only about 5,000 tons per year. The reason for this is very stringent AOC requirements. Camembert de Normandie can only be prepared with fresh milk. Other subspecies are also prepared from pasteurized milk. Camembert Le Chatel is considered very good.

The first feature of camembert is its shape. Unlike all previous cheeses, which are cooked in large circles (wheels), cylinders or balls, Camembert cheese is made in small packages. Typical size: diameter - about 10 centimeters, thickness about 3 centimeters, weight about 250 grams.

It is most convenient to carry Camembert, as it only gains taste and aroma over time. It may well lie down without a refrigerator.

The smell of camembert is both its famous trait and the subject of numerous jokes. The smell is formed by a whole bunch of substances. Among them is isovaleric acid, which is "responsible" for the smell of sweat. When they say that Camembert smells like stale socks, it's true.

Another distinguishing feature of camembert is the white rind formed by the mold Penicillium camemberti. Until the 20th century, when scientists learned how to control mold, Camembert did not have any white crust. The crust was blue-gray or brown. Now white crust is the standard. The rind is completely edible.

It is believed that camembert was invented by a woman named Marie Haren. A priest from the city of Brie came to her and shared the secrets of making brie cheese. Marie decided to make her own version. Camembert entered the French culture tightly during the First World War, when this cheese was added to soldiers' rations.

The price for Camembert de Normandie AOC is 6-7 euros for a package of 250 grams. Other varieties can cost from 1.5 to 6 euros, the spread here is huge.

The generation whose childhood fell on the 90s know the name Roquefort best of all, although few people have tried or even seen this cheese. But everyone remembers the Chip and Dale animated series, where that was the name of one of the characters who was clearly addicted to cheese;

The generation of the 2010s will know Camembert much better. This is the favorite cheese of the pet (kwani) Flak from the animated series "Lady Bug and Super Cat";

If you stock up on a calculator and go to the nearest Russian supermarket, you will discover an amazing fact - Russian analogues (import substitution) of French cheeses are not cheaper, but even more expensive than the originals!

If you are aiming to buy a particular variety during a trip to France, then we advise you not to run around and look for stores, but to order in a French online store. Fortunately, there are a lot of them in France now. Use the auto-translator in the browser;

Enjoy tasting French cheeses, and read our interesting articles about France ( links below).

Today we invite you to get acquainted with one of the oldest French cheese varieties, which gained immense popularity thanks to Louis XIV. Cantal (French: Cantal) is a hard cheese produced in the Cantal region. The variety was named after the Cantal Mountains (Auvergne region).

Cantal is one of the oldest French cheeses. It is believed that they began to make it in the time of the Gauls. The variety became popular thanks to the king of France, Louis XIV.

There are two types of Cantal cheese. Cantal Fermier (farm) is made from raw milk. Cantal Laitier is a mass-produced commercial cheese made from pasteurized milk. Both varieties undergo the same strict quality control. The head of Cantal cheese has the shape of a cylinder with a diameter of approximately 30 cm. Cantal is made from whole or pasteurized milk of Salers cows. For the production of Kantal, only the milk of cows fed with hay is used (strictly from November 15 to April 15). From the milk of the same cows, only obtained in the summer, Salers cheese is produced.

Semi-hard Kantal is aged for several months in massive forms. The pulp of this cheese is quite tender, and the taste, somewhat reminiscent of Cheddar, is quite spicy and pronounced. The longer the cheese is aged, the brighter the flavor becomes. Aged Cantal has a very rich taste, while young cheese retains the sweetness of raw milk. Its aroma is saturated with earthy notes and conveys all the richness of the Auvergne pastures, the birthplace of cheese.

Depending on the aging period, there are three varieties of Kantal:

• Cantal jeune or young Cantal (1-2 months)
• Cantal entre-deux or medium Cantal (2-6 months)
• Cantal vieux or aged Cantal (from 6 months)

All three varieties are available in farmhouse or commercial cheese. The bulk of Kantal (more than 80%) are the first two varieties. Aged Kantal, if properly stored, does not spoil up to a year and a half. It is not produced in large quantities. Cantal vieux is the most popular in the Cantal region itself. Due to its peculiar taste, it is rarely exported, so this cheese can usually only be found in specialized stores.

Cantal cheese contains 45% fat. It is often used to make soups, salads, cheese fondue, and casseroles. Cantal Fermier, like all raw milk products, can contain listeria (rod-shaped bacteria) in the rind, so it's best to cut it off. Also, cheese is not recommended for children, the elderly and people with reduced immunity.

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Features of home and industrial production of Cantal cheese. Calorie content, benefits for the body, contraindications. How is it used in cooking? Interesting facts about the product.

Cantal cheese is a hard or semi-hard cheese made in the Auvergne region from the highest quality cow's milk. One of the oldest French cheeses. It is very reminiscent of the more famous Cheddar - it has bright creamy-spicy notes that intensify as you chew. In 1980, the product received the AOC certification, denoting that the real Cantal is made only in a certain geographical area and satisfies a given range of quality requirements. The standard head size is very large, the diameter reaches half a meter, and the weight is up to 40 kilograms. The crust of the heads is quite thick, the color is orange-gold - reddish mold foci are allowed. The cheese "pulp" itself is light yellow.

Features of the manufacture of Cantal cheese

There are only two varieties of Cantal: Fermier and Laitier. The first - farm - is made from unpasteurized milk, as a raw material for the second - commercial - pasteurized is taken. In both cases, milk is used of the highest quality and only from cows of the Saler breed grown on natural feed. In the warm season, the animals are free-range and eat fresh meadow grass; in the cold season, farmers feed them hay.

Kantal manufacturing technology is classical. Starters are added to the milk, as a result of which a curd mass is quickly formed, which is squeezed out, placed under a press in molds and sent for aging in cellars with a special temperature and humidity regime. Periodically, the heads are turned over and wiped with saline.

Cantal can also be prepared at home. Of course, to get "the same" taste, you need the milk of Saler cows, and the likelihood that you will get it is small. However, something similar, subject to technology, should definitely work out.

The recipe for Cantal cheese is as follows:

1. Pour milk (8 liters) into a saucepan, heat to 32 degrees and remove from heat. Check the exact temperature using a liquid thermometer. While heating, stir the milk so that the heating is even.
2. Add calcium chloride solution (8 ml, 10%), mix gently and pour the mesophilic starter powder (1/4 teaspoon) on the surface of the milk, and after 3-5 minutes, gently spread it throughout the volume. Close the lid, wrap the pan in a warm blanket and wait 45 minutes.
3. Stir the milk and add the rennet (1/2 teaspoon) while constantly stirring the contents of the pot. Close the lid and leave for another 30-40 minutes.
4. Check the resulting curd clot for density, if it is still not compressed enough, wait another 15-20 minutes.
5. Cut the resulting clot with a long sharp knife into 0.5 cm cubes.
6. Stir the resulting “grain” for 15-20 minutes - during this process, the whey will separate properly.
7. Drain all the whey through cheesecloth and leave the grain to dry in it for 20-30 minutes.
8. Transfer the curd mass to a saucepan and heat to 32-34 degrees in a water bath, add salt (2 tablespoons), mix, close the lid and leave for 10 minutes.
9. Transfer the cheese mass to the mold for the press, previously lined with gauze, cover the entire head with the free ends of the gauze. Place a bowl under the form, whey will go there.
10. Set a 9 kg press for half an hour.
11. Remove the press and leave the cheese in the mold at room temperature for 8-16 hours.
12. Cut the mass into cubes of 5 mm, put clean gauze into the mold, fold the cubes tightly and set the press to 18 kg for two hours.
13. Change the gauze and set the press 26 kg for two days - during this time turn the cheese over twice.
14. Remove the head from the gauze, leave to dry for 3-4 days at room temperature, turn the head over 2-3 times a day.
15. Remove the cheese for ripening, try to bring the conditions closer to ideal: temperature - 11-13 degrees, humidity - 80-85%.

The output should be a cheese head weighing about 700 grams.

The ripening time of Cantal determines the type of cheese: young - 1-2 months, medium - 2-6 months, mature - 6-12 months. The younger the cheese, the milder it will taste, and vice versa. Ripe Cantal has a bright specific aroma and taste, incomprehensible to a wide range of people, which is why this variety is rarely exported from the region.

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The composition and calorie content of Cantal cheese

The product is rich in protein and has a high percentage of fat.

Calorie cheese Cantal - 350 kcal per 100 grams, of which:

• Proteins - 26.3 g;
• Fats - 26.6 g;
• Carbohydrates - 0 g.

Especially the product is rich in minerals such as calcium, potassium, phosphorus, sodium. The composition of Cantal cheese includes many vitamins, especially the high content of vitamin A.

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Useful properties of Cantal cheese

In France, they believe in the healing properties of all their cheeses, including those attributed to the Cantal variety. However, if we talk about real Auvergne cheese, it is worth saying that there is grain in these statements. It is prepared according to ancient technologies, without using harmful additives and using only the freshest milk. The cows that give this milk live in natural healthy conditions and do not need antibiotics, growth hormones and other synthetic additives.

All useful components present in the milk of a healthy cow are preserved in the finished product. Thus, the benefits of Cantal cheese are due to the presence of the following nutrients:

1. Calcium. It is especially useful for post-climatic women and a growing body. It helps build and “repair” bone and cartilage tissue, as well as maintain healthy teeth and nails.
2. Phosphorus. Just like calcium, it plays an important role in the mineralization of bones, teeth and nails, however, without its presence in the body, a huge number of chemical reactions cannot occur. The mineral is involved in metabolic processes, including fat. A large amount of phosphoric acid is also necessary for brain tissues.
3. Potassium. Controls water balance and helps to carry out the transmission of nerve impulses. It eliminates brain hypoxia, thereby increasing its mental activity. Also, the mineral protects the body from excessive acidification or, conversely, alkalization.
4. Sodium. In the body, it works mainly with potassium, together they build the work of the so-called sodium-potassium pumps, the correct functioning of which is the basis of cellular life. The balance between these elements plays an important role in the life of the body.
5. Vitamin A. It has a beneficial effect on the skin, making it supple and smooth. It is also indispensable for the eyes, the vitamin saves from ophthalmic diseases and allows you to see better in the dark.

Contraindications and harm of Cantal cheese

Cantal cheese, along with useful properties, also has contraindications. Do not use the product if:

• Lactase deficiency- with mild forms of the disease, a small amount of cheese is allowed, while it is advisable to choose more mature varieties, they have much less lactose than young ones;
• Allergies to dairy products- Do not try the cheese for pregnant and lactating women, as well as small children;
• obesity- cheese has a high percentage of fat, products with such a level of fat are unacceptable in the diet of people with varying degrees of obesity.

Cantal cheese can also cause harm in diseases involving a therapeutic diet. In this case, it is necessary to consult a doctor before using it.

No one should eat Cantal in excessive amounts, a healthy dose is no more than 50 grams per day. This is especially important for those who have heart disease, kidney and liver problems, as well as for people with a tendency to overweight.

You need to be careful with the farmer's cheese, special bacteria are involved in the formation of the crust, it is unsuitable for food, so it must be carefully cut off and in no case should you try it. For the same reason, it is better for people with weakened immunity not to try farmhouse Kantal.

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Cantal Cheese Recipes

Cantal is also good as an independent product - it is best served with honey, walnuts, grapes and white wine; and as an ingredient in a wide range of culinary dishes. Try cooking:

1. Auvergne Eggs Cantal. Take eggs (8 pieces), separate the whites from the yolks. Grease a baking dish lightly with oil, beat the whites in a thick foam and put in a form. Spread thin slices of Cantal cheese (150 grams) on top. Pour the dish with sour cream (3 tablespoons), lay the yolks on it. Send the dish to the oven, heated to 200 degrees, for 10-15 minutes.
2. Aligo french mashed potatoes. Peel potatoes (500 grams) and cook until cooked, mash in mashed potatoes, put on a small fire, put butter (70 grams). Add finely chopped garlic (1 clove), cheese cubes (600 grams), sour cream (3 tablespoons), your favorite seasonings and salt to taste.
3. Quesadilla with chicken. Chop onion (1 head), large tomato (1 piece) and bell pepper (1 piece), cut into cubes. Transfer all vegetables and canned corn (100 grams) at once to a wok pan, fry over high heat in a small amount of oil. Cut the chicken fillet (600 grams) into thin strips and fry in a separate frying pan. Add tomato paste (100 grams) to the meat, salt, pepper and transfer everything to the vegetables. Grate or thinly slice Cantal (100 grams). Put cheese on small tortillas (6 pieces), prepared stuffing on top, fold in half and fry for a couple of minutes on each side.
4. Meat lasagna. Buy pre-made lasagna sheets. Fry ground beef (700 grams) in a pan, put it in a bowl. In the oil in which the minced meat was prepared, pass the chopped onion (1 head) and celery (2 stalks). When the vegetables are soft, return the meat, add canned tomatoes (400 grams), tomato paste (2 tablespoons), salt, seasonings to taste, reduce heat and simmer with the lid closed for 20-30 minutes. In a small saucepan, melt the butter (60 grams), put the flour (3 tablespoons) and fry for a couple of minutes. Pour milk (700 ml) into a saucepan, bring to a boil, reduce heat and, stirring constantly, wait until it thickens. Spread in a baking dish: lasagna sheet, meat filling, sauce, then again a lasagna sheet, filling, sauce, “season” each layer with grated Cantal cheese (150 grams). Bake at 180 degrees for half an hour.
5. Cheese quiche with spinach. Prepare the classic shortbread dough (500 grams), put it in a baking dish, form the bottom and sides of the pie. Pierce the dough with a fork in several places and bake for 15 minutes at 180 degrees. Meanwhile, whisk ricotta cheese (90 grams), gradually add cream (70 ml), eggs (3 pieces), spinach (300 grams), grated Cantal (100 grams), Parmesan (30 grams) and chopped green onions (20 grams) . Add salt and pepper to taste. Pour the filling into the cooled dough, bake for half an hour.

Cantal has been produced in Auvergne for over 2000 years, Pliny the Elder mentioned this cheese in his notes, saying that it was supplied to the Roman Empire.

Cheese head Kantal has a cylindrical elongated shape. The cheese is sold in small pieces, the price is about 15 euros per kilogram.

Cantal is made only from "winter" milk, which cows give from November to April. From the "summer" milk of Saler cows, another cheese is prepared - Salers.

In France, about 14,000 tons of Cantal are produced per year, with 80% being a young variety. It is almost impossible to find a mature one in a regular store; to purchase it, you need to go to special cheese shops or order cheese on the Internet.

How to cook mashed potatoes in French "Aligo" - look at the video:

Cantal is one of the oldest cheeses in France. It is made from the highest quality milk from Salers cows. It has a long maturation period and requires heavy presses, but if you wish, you can cook it at home yourself. The product contains many vitamins and minerals that have a comprehensive beneficial effect on the body. However, before eating cheese, you need to familiarize yourself with the list of contraindications and make sure that they do not apply to you. In cooking, Cantal is universal: it can be used for fondue, sauce, soup, and any hot dish - this is the case when the possibilities are limited only by the chef's imagination.

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Cantal / Cantal - pressed uncooked cow's milk cheese. It has a characteristic cylindrical shape weighing from 35 to 45 kg, with a diameter of 36 to 42 cm; exists in a smaller form: "Petit Cantal" - weight 15-20 kg, diameter 26-28 cm; color from ivory to dark yellow; texture - soft in a young cheese, becomes crumbly in a more mature one. The shell is first gray-white, then golden, and finally brown. Fat content 45%.

Cantal has a strong, tangy, creamy flavor that intensifies as it ages. Heavily aged Young Cantal cheese has a sweet taste of raw milk. Cantal smells of earth and pastures.
It is used to make soups, salads, potato dishes and fondue. The shell of Cantal Fermier can contain the Listeria bacterium, as it is made from raw milk and is therefore not eaten. In addition, this cheese (from unpasteurized milk) is not suitable for children, the elderly and people with immunodeficiency.

Cooking

The process of making Cantal cheese takes 33 hours and includes the following steps:
- at a temperature of 30 to 34 ° C, rennet is added to milk, which leads to curdling;
- the curd mass is mixed until granules are obtained with an average size between grains of wheat and corn;
- after straining, the first pressing is carried out;
- the resulting so-called tome is left to mature for at least 10 hours;
- this is followed by grinding and salting the cheese mass for at least one hour;
- now the mass is laid out in forms and compacted;
- it's time for the second pressing: for a small Cantal 12 hours, for a large one - 18 hours;
- after pressing, the cheese is sent for maturation.
Ripening takes place in cellars at a temperature of 6 to 12 ° C and a humidity of 95%. At the same time, the cheese is turned over and washed all the time, strictly following the ripening process.
According to AOC specifications, Cantal must be aged for at least 30 days - this is the so-called Cantal jeune (1-2 months). There are also two more mature varieties of this cheese: entre-deux (2-6 months) and vieux (more than 6 months).

History of appearance

Produced in the province of Auvergne/Auvergne.
This is one of the oldest French cheeses.
Officially, Cantal cheese has been named after the department of the same name since 1298.
The first mention of it appeared already in the VI century! In the 18th century, the production process of this cheese was fully described and registered.
Cantal cheese received AOC certification in 1980.

With what to eat :-)

Cantal vieux makes up about 20% of the amount of Cantal cheese produced. With proper storage, it does not deteriorate for up to a year and a half.

Cantal has a strong specific flavor and is very rarely exported from the region.
The best tasting period is from June to October, but it is also good from April to December.

Wines that best emphasize the taste of Cantal cheese: dry white Saint-Pourçain, Faugères, Chinon, Menetou salon St Joseph or Vacqueyras.

Recipe using cantal cheese

Salade auvergnate de pomme de terre au cantal et jambon
Auvergne potato salad with cantal cheese and ham

For 4 persons

Ingredients
200 g new potatoes
1 bunch lettuce
200 g cantal jeune or entre-deux cheese
1 slice (rather thick) ham
1 dozen walnuts
1 bulb
3-4 tbsp nut butter
1 tbsp wine vinegar
Salt pepper
2-3 tbsp mustard (preferably with grains)

Cooking
- Boil potatoes in their skins.
- In the meantime, wash and dry the lettuce, cut the cheese and ham into small cubes.
- Make dressing by mixing nut butter, vinegar, mustard, salt and pepper to taste.
- Peel and finely chop the onion. Add to consignment.
- Peel boiled potatoes, cut into slices.
- In a salad bowl, mix potatoes, lettuce, cheese and ham, add walnuts and dressing.

Serve immediately.

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French hard cheese produced in the province of Auvergne. Considered one of the oldest French cheeses.

Heads in diameter range from 36 to 42 cm, weight - from 35 to 45 kg. There is also a smaller version - "Petit Cantal" with a head diameter of 26-28 cm and a weight of 15-20 kg.

The texture, depending on the degree of maturation of the cheese, changes from soft to hard, crumbling well. The raw body is characterized by color from light to dark yellow. The crust is inedible (in the farm version), brown interspersed with mold.

The taste of cheese is rich, spicy, with the aroma of fresh herbs.

Manufacturing

Cantal is made from the milk of Salers cows from November 15 to April 15, when the animals eat hay. The summer milk of these cows is used for Saler cheese.

Cheese is made within 33 hours. Milk is heated to a temperature of 30 to 34 degrees and rennet is added. After coagulation, the curd mass is broken into pea-sized grains. The whey is drained and the cheese mass is pressed for the first time, and then left to rest for 10 hours. After that, the mass is crushed and salted for an hour.

At the next stage, the cheese is transferred into molds and pressed a second time for 18 hours. After that, the heads are sent for maturation to the cellars, where the temperature is maintained from 6 to 12 degrees and the humidity is 95%. Cheese aging lasts from 1 month to 1 year, during which it is regularly washed with water and turned over.

Kinds

Depending on the manufacturing method, Kantal is divided into two types:

Cantal Fermier - produced by farms from raw milk

Cantal Laitier - made industrially from pasteurized milk.

By maturity:

young (Cantal jeune) - 1-2 months, has a delicate sweetish milky taste

gilded, or medium (Cantal doré) - 2-6 months

aged, or old (Cantal vieux) - more than 6 months. It is characterized by hardness, pronounced taste and long shelf life (up to 1.5 years).

calories

100 grams of the product contains 350 kcal.

fat content

What is combined with

Cantal is added when cooking dishes from potatoes, salads, sauces, toasts, sandwiches, fondue, soups. It is served with dry wines, preferably white.

Use restrictions

The crust of Cantal Fermier may contain the Listeria bacterium and should therefore not be eaten. In addition, it is not recommended for children and people with weakened immune systems.

Story

Cantal is one of the oldest French cheeses. The first mention of it dates back to the VI century. Since 1298, the name of the department of Cantal has been officially assigned to it. In the XVIII century, the technology of its manufacture was registered. In 1980, the cheese received the AOC certificate.