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	Cantal (cheese) - Wikipedia, the free encyclopedia
		Cantal cheese is a firm cheese from the Cantal region of France.
		Its smell is of earth and pasture lands, and is reminiscent of the rich pasture land of the Auvergne region it originates from.
		It is used in soups, salads, cheese fondue and gratins.
	en.wikipedia.org /wiki/Cantal_cheese (220 words)

	Cantal - Wikipedia, the free encyclopedia
		Cantal was one of the original 83 departments created during the French Revolution on March 4, 1790.
		Cantal also has numerous castles, waterfalls, lakes and rivers.
		The middle mountains of the Cantal alow to practice alpine ski during the winter and mountain biking, canoeing...
	en.wikipedia.org /wiki/Cantal (200 words)

	Strat's Place - Cheese Study Course Number 1
		Cheeses that have been made from summer milk when the herds are taken up to graze in the high mountain meadows.
		The birth of this fascinating cheese is due to the ingenuity of the Savoie herdsmen.
		The pâte of the winter cheese is white, whereas the summer cheeses are a pale yellow, due to the cows munching on the alpine flowers.
	www.stratsplace.com /cheese/cheese_course2.html (2584 words)

	International Gourmet Cheese Club - Different Types of Cheese - C's
		Cantal is one of the oldest French Cheeses, predating both Roquefort (11th Century) and Livarot (13th Century).
		Cantal was originally produced by putting the curd into “le Formage”, a wooden cylinder, which is believed to be the origin for the French word for cheese.
		Cantal is made from pasteurized cow’s milk with the curd being heated before pressing.
	www.cheesemonthclub.com /styleguide1.htm (1069 words)

	Semi-hard and Hard Cheeses
		It is during this period that the rind of the cheese obtains a reddish brown tint and the smooth cheese, which now ranges in color from ivory to a pale yellow, develops its aroma.
		Cantal is used in salads, soups, cheese fondue or gratins.
		During this period the cheese form is washed and salted at least twice a week to further encourage rind formation and to strengthen the taste.
	caviarmore.com /Pages/cheesehard.htm (3032 words)

	Cantal - Food Shopping at dooyoo.co.uk
		One cheese was Cantal, This cheese is made in the Cantal mountain range in the Auvergne region in France.
		A burron is a stone shelter on the extinct volcanoes in the Cantal region.
		Cantal cheese would be made and matured in a wooden cylinder There are still a couple of burrons where cheese is made these can be visited.
	www.dooyoo.co.uk /food/cantal (246 words)

	Cheeses of the Auvergne and Cantal
		The five are:- Cantal, St.Nectaire, Bleu d'Auvergne, Fourme d'Ambert and Salers.
		"Cantal" cheese is internationally famous and is a hard cheese with a distinctive flavour.
		With Cantal cheeses a Chinon wine (or other light red from the Loire) is recommended; with St.Nectaire a St.Emilion; with Bleu d'Auvergne a heavyweight Cahors wine or a (sweet) dessert wine; and with Fourme d'Ambert a glass of port!
	www.cantal-walking.com /cheese.html (363 words)

	Fromages.com - The Best of French Cheeses - cantal
		This distinguished cheese is the grandfather of the cheeses from the Auvergne region.
		Auvergne is a region known for a thousand volcanoes; blessed by mountain storms and summer sun, the pasture lands are extremely fertile; Cantal cheese captures all the richness of these pasture lands.
		The form of the cheese is massive and dumpy, with a soft yellow interior.
	www.fromages.com /cheese_library_detail.php?id_fromage=72 (184 words)

	Fromages.com - The Best of French Cheeses - salers
		Salers is often compared to and confused with Cantal cheese.
		Cantal can be made from the milk of other seasons.
		The cheese's crust is thick and has a grey colour.
	www.fromages.com /epicurian_cheese_shop_detail.php?id_fromage=122 (145 words)

	Auvergne & Cantal food
		The Cantal, or the Auvergne, is not noted as one of the top gastronomic regions of France.
		It is worth recording that 4/5 hotel/restaurants in the Cantal mountains area are classified in the Gault-Millau "Guide Gastronomique 2002".
		As well as being world famous for its cutlery (and an excellent cheese) it is also very well known for the acclaimed three-star Michelin rated restaurant of Michel Bras.
	www.cantal-walking.com /food.html (366 words)

	The Teddington Cheese Wire issue 12 Christmas 2000
		Colston Bassett Stilton, Cantal Laguoile, Appleby's Cheshire, a Camembert au Calvados and a Chabichou du Poitou.
		Cantal is probably one of the world's oldest cheeses, discovered and adopted by the Romans.
		Fortunately for The Teddington Cheese, the maturing of cheese is a very skilled art, and the supermarkets with their reliance on sell by, use by, display until and use before dates (although essential when employing less qualified staff), means that they will never be able to produce the finest cheese.
	www.teddingtoncheese.co.uk /acatalog/chwire/Issue12/cw12.htm (1538 words)

	Cheese Mistress - Flavor of the Week
		It is a semi-firm cow’s milk cheese with a flavor profile similar to that of a mild British Cheddar.
		Cantal has a milky aroma, a nutty flavor with a hint of tangy butteriness and a slightly acidic finish.
		Cantal (larger, milder version) is better with Merlot and Beaujolais, but the more aromatic Cantalet (smaller drum) possesses fruit and spice flavors that match the Côtes du Rhône and then blend in seamlessly.
	cheese-mistress.livejournal.com /23729.html (407 words)

	Cheese Guide
		This cheese is the grandfather of the cheeses from the
		This is a strong-smelling, washed-rind cheese, with an aroma of marc.
		This cheese is greatly appreciated by cheese lovers for its taste which is acquired from the gentle sun and humidity that produce the lush green grass in Normandie.
	nicolesgourmetfoods.com /cheese_guide.htm (13932 words)

	French cheese - Cheeses of France - a brief guide - About-France.com
		This delicious French cousin of the swiss "Gruyère" cheese is an appellation contrôlée from the Franche Comté region of eastern France.
		Unfortunately, Mont d'Or is a seasonal cheese and is not manufactured in the summer months because the milk quality in the regin is different when the cows have rich summer pastures to graze on.
		This cheese comes with an undulating beige crust, and under the crust the cheese itself is soft to runny.
	about-france.com /cheese.htm (2174 words)

	Two outbreaks of Salmonella Enteritidis phage type 8 linked to the consumption of Cantal cheese made with raw milk, ...
		Salmonella Enteritidis was isolated from the Cantal cheese that were sampled both at the manufacturer's and in the distribution channels.
		Cheese that was produced at the end of April was put on sale at the beginning of June after a month of maturing.
		Veterinary and environmental surveys showed that Cantal cheese distributed to the cases' purchase places came from different producers, different from the producer at the source of June-July 2001 outbreak, and whose raw milk supplies were also different.
	www.eurosurveillance.org /em/v08n07/0807-221.asp (1802 words)

	Best Selling French Cheese at eGourmetChef
		One is of the "stinky" variety, one is a triple-crème, one is a chèvre, and one is a mountain cheese from the Alps.
		Cheeses includes a map showing the farm areas of France and each cheese entry pinpoints the geographic location of the product.
		The French are famous for their cheeses, ranging from mild and creamy to ripe and stinky.
	www.egourmetchef.com /cheese/frenchcheese.htm (668 words)

	Cantal Cheese : cantal
		Pline the Oldest wrotte about this cheese that it was "the most appreciated in Roma [...] the one from Gabales and Gevaudan country".
		Cheese with flowered crust, the Cantal multiplies savours with a taste which is salted and fruity, marrowy and dryness in mouth.
		Spent 6 months, it is the Old Cantal with the taste of nature, reserved to the initiates.
	www.aftouch-cuisine.com /en/cantal-2.htm (167 words)

	Cantal Cheese-France: French Cheese Guide
		About Cantal: Cantal is one of the oldest cheese in France, even before Roquefort and Livarot.
		Cantal making: Cantal is made from pasteurized cow’s milk Milk is firt heated at 90F and then pressed in order to expel the whey.
		Cantal is ready to rest for at least one month for a young cheese, up to 6 months for a medium cheese and 6 months for an old cheese.
	www.cheese-france.com /cheese/cantal.htm (206 words)

	tourist information on Aurillac France - a holiday and vacation guide (Site not responding. Last check: 2007-11-01)
		Aurillac is the capital of the Cantal department and an excellent base for exploring the Cantal region and its mountains.
		Cantal is also one of the main ingredients in 'aligot' a dish of mashed potato and crushed garlic.
		With a view on the Lac de St. Etiennes Cantales, surrounded by a splendid nature, this detached villa (96 m2) is situated on a terrain of approximately 1200 m2.
	www.justtourfrance.com /auvergne/town.asp?town=Aurillac&area=Cantal&county=Auvergne (604 words)

	Cheddar Cheese - Ingredients, Substitutions and Equivalents
		Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world.
		This popular cheese originated in the village of Cheddar in the Somerset region of England.
		It's a firm, cow's-milk cheese that ranges in flavor from mild to sharp, and in color from natural white to pumpkin orange.
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=C&tid=304 (152 words)

	Cantal Soup
		A nourishing soup recipe made from Cantal cheese and potatoes from the Cantal area of France.
		A bit before the potatoes are ready, rub the soup bowls with peeled garlic teeth.
		When the potatoes are done, pour the milk-potato combination over the cheese in the soup bowls.
	www.french-at-a-touch.com /Recipes/cantal_soup.htm (112 words)

	NPR : Cheese Course 101
		A cheese course also presents an excellent occasion to study the gastronomic characters around the table: There are those who shake their heads politely and pass, and there are those whose eyes light up, revealing unsuspected reserves of appetite.
		The classic French cheese course usually offers a minimum of three cheeses, each representing a different type of milk (cow, goat or sheep's milk) or a different family of cheese.
		A cheese course is sometimes served with a salad (simply dressed with a bit of olive or walnut oil, so as not to clash with the other flavors), but fresh fruit is a popular alternative.
	www.npr.org /templates/story/story.php?storyId=4865689 (1030 words)

	Soups of France Excerpt
		Cantal is an ancient French cheese that is produced only from the milk of cows in the Auvergne.
		The cheese is a good table cheese, delicious for nibbling with toasted dark bread.
		Using all the bread and cheese, layer the slices alternately in the bottom of a flameproof 3-quart earthenware casserole.
	www.chroniclebooks.com /Chronicle/excerpt/0811833429-e1.html (395 words)

	Cantal entre-deux - Ets Centre Auvergne Distribution (Auvergne) (Site not responding. Last check: 2007-11-01)
		Cantal cheese comes in "fourmes" (big wheels) that can reach up to 45kg.
		Cantal entredeux is a cheese that has been matured during 2 to 6 months.
		Origin : this cheese is made in Saint-Mamet, a french village located in a region called "Cantal" which gave it its name.
	www.123lozere.com /2F3_Cantal_Entre_Deux.html (94 words)

	Buy our Cantal d'Auvergne, a blue cheese (Site not responding. Last check: 2007-11-01)
		Cantal is made from pasteurized cow’s milk Milk and pressed in order to expel the whey.
		This AOC cheese has a smooth grayish-brown rind with a smooth, pale yellow, close textured interior.
		A concise introduction serves not only as a guide to interpreting each entry's economically arranged information but also to alert the reader that attention will be given to methods of production, aroma, taste, fat content, milk-type, and the ideal accompanying drinks.
	www.egourmetchef.com /cheese/cantal.htm (473 words)

	cantal cheese - gourmet cheese, french cheese, gourmet food from europe
		The excellence of Cantal was noted by Pliny almost two thousand years ago.
		It used to be made in the mountain farms of Cantal but today most of it comes from factories in the lowland areas of the region.
		The cheese has a milky aroma and a pleasantly nutty flavor with an attractive lingering acidity to it.
	www.cheeseline.com /french-cheeses/cantal-cheese-100375.aspx (253 words)

	Cantal cheese - Ingredients, Substitutions and Equivalents
		One of the oldest of the French cheeses, Chantal was reportedly enjoyed over 2000 years ago in ancient Rome.
		This AOC Cheese named for the mountains of the Auvergne region is often referred to as the "French cheddar", though recipes for Cantal And cheddar is very different, and so are the resulting textures.
		The Cantal Montagne (meaning mountain) has been aged to reveal a Firm texture and full, aromatic flavor with a tangy finish.
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=C&tid=2173 (171 words)

	At Home With Patricia Wells - Glossary Index T
		Tamié: Flat disc of cheese, made of cow's milk at the Trappist monastery in the Savoie village of Tamié.
		Tomme: generic name for cheese, usually refers to a variety of cheeses in the Savoie; also, the fresh cheese used to make Cantal in the Auvergne.
		Tomme arlésienne: rectangular cheese made with a blend of goat's and cow's milk and sprinkled with summer savory; also called tomme de Camargue; a specialty of the Languedoc and Arles, in Provence.
	www.patriciawells.com /glossary/atoz/t.htm (1106 words)

	Cantal cheese - Fabrication process and history
		The ripening will go on for six months for a Cantal "entre-deux"(in between) and more than six months for the Cantal "vieux" (old Cantal)
		Hard gray-gold coloured rind for a young Cantal and acquires some golden flecks between 3 to 6 months
		On each cheese there is the family coat of arms made of aluminum showing the membership to the clan of AOC cheeses, also showing the place of origin.
	www.911cheferic.com /main/newsletter/Article_template.asp?id=25&seq=1 (145 words)

	The Teddington Cheese description of Bleu d'Auvergne
		Bleu d'Auvergne is made in the Massif Central, mainly in the areas of Puy-de-Dôme and Cantal.
		This cheese was first made in 1850 when a peasant farmer in the area of Laqueuille seeded his milk curds with rye-bread moulds and stabbed the cheese with a needle - it is believed that he was trying to copy the famous Roquefort cheese.
		The cheese is often made in commercial dairies.
	www.teddingtoncheese.co.uk /acatalog/de291.htm (336 words)

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