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Cheese from 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 at least 95 % humidity.
| Cow milk | Renneted within 48 hours of the oldest milking (24 hours on farms)[cantal-cdc-2019] |
| Rennet | The only coagulant allowed[cantal-cdc-2019] |
| Cultures of bacteria, yeasts and moulds | Allowed when shown to be safe[cantal-cdc-2019] |
| Dry salt | Mixed into the milled tome[cantal-cdc-2019] |
| Calcium chloride | [cantal-cdc-2019] |
| Starter | lactic cultures (Lactococcus and Leuconostoc in one pilot-scale make); rind starters (fungi) added for the rind |
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
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 at least 95 % humidity. Made in 7 steps over 31 days. The longest step, ripen, takes at least 30 days (Ministère de l'agriculture 2019) and runs at 6–12 °C (Ministère de l'agriculture 2019). Lactococcus lactis and Leuconostoc mesenteroides subsp. cremoris does most of the fermenting.
| Main step | at least 30 daysSet[cantal-cdc-2019] | Ripen |
|---|---|---|
| Temperature | 6–12 °CSet[cantal-cdc-2019] | Ripen |
| Acidity | pH 5–5.4Set[cantal-cdc-2019] | Let the tome mature |
Cantal is pressed twice. Between the pressings the acid block (tome) is milled and salted in the mass.
Raw or heat-treated milk; the rules require at least 30 days of ripening and ban freezing the milk, curd or young cheese. ANSES, the French food safety agency, names short-ripened pressed uncooked raw-milk cheeses among the main sources of Salmonella, Listeria and Shiga-toxin E. coli illness from raw-milk cheese in France. Its examples are Morbier, Reblochon and Saint-Nectaire, not Cantal. It advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked cheeses such as Gruyère or Comté.
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.
