Cantal (or fourme de cantal) is an uncooked pressed cheese from France, originating in the Massif Central and made from raw or pasteurized cow’s milk. The designation of origin of this fourme is preserved by an AOC in France and by an AOP at European level1. 400 liters of milk are needed to make a 40 kg2 fourme. It takes its name from the massif from which it originates. The curdled and pressed milk is called tomme de cantal. This tome once broken and salted, is put in a mold, and again pressed. This is how fourmes de Cantal are made. The fresh tome can also be used to prepare the truffade.
Cantal cheese is produced on the pastures of a territory covering the entire Cantal department, spilling over 8 municipalities in the north of Aveyron (Carladez), 23 municipalities in Puy-de-Dôme, 7 municipalities in the east of Corrèze and 1 commune of Haute-Loire.
Officially, it bears this name since 1298. It was produced in Burons with the milk of the Salers cows which were driven each spring to the pastures in the pastures around the Plomb du Cantal.
