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Cheese from Auvergne, France
Cow milk is renneted at 30–34 °C, cut to wheat-to-maize-sized grains and pressed into a block called the tome. The tome rests for at least 10 hours, is milled and salted, then moulded and pressed a second time. The wheels ripen at least 30 days at 6–12 °C and 95 % humidity. Made in 7 steps over 31 days. The longest step, ripen, takes at least 30 days (INAO 2018) and runs at 6–12 °C (INAO 2018). Lactococcus lactis and Leuconostoc mesenteroides subsp. cremoris does most of the fermenting.
| Main step | at least 30 daysSet[cantal-cdc-2018] | Ripen |
|---|---|---|
| Temperature | 6–12 °CSet[cantal-cdc-2018] | Ripen |
| Acidity | pH 5–5.4Set[cantal-cdc-2018] | Let the tome mature |
| Cow milk · Renneted within 48 hours of the oldest milking (24 hours on farms)[cantal-cdc-2018] |
| Rennet · The only coagulant allowed[cantal-cdc-2018] |
| Cultures of bacteria, yeasts and moulds · Allowed when shown to be safe[cantal-cdc-2018] |
| Dry salt · Mixed into the milled tome[cantal-cdc-2018] |
| Calcium chloride[cantal-cdc-2018] |
| Starter: mesophilic lactic cultures; rind starters in some dairies |
Total time across the recorded steps: 31 days
What changes: Rennet goes into milk at 30–34 °C and it sets to a gel
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cantal is pressed twice. Between the pressings the acid block (tome) is milled and salted in the mass, a step it shares with Cheddar-type cheeses and Salers, not with most French tommes.
Raw or heat-treated milk; the rules require at least 30 days of ripening and ban freezing the milk, curd or young cheese.
Every number is labelled with how it is known. How this atlas is made
A USDA bulletin of 1928 already describes the curd being pressed, left to ferment for 24 hours, then broken up and salted before moulding.
