What Is Cantal Cheese?
Cantal is one of France’s oldest cheeses, dating back over 2,000 years to the times of the Gauls. Named after the Cantal mountains in Auvergne, central France, this semi-hard cheese resembles an English farmhouse cheddar in both taste and texture. Authentic Cantal features a thick, grayish-yellow natural rind and a pale yellow interior with small holes.
Traditional Cantal cheese offers a rich, buttery flavor when young, developing more complex earthy and spicy notes as it ages. With proper equipment—most importantly a quality cheese press like the Booneve Cheese Press—you can recreate this French classic in your home kitchen.
Why Make Cantal Cheese at Home?
- Experience an authentic taste of French culinary tradition
- Customize aging time to suit your flavor preferences
- Control the ingredients for a pure, preservative-free product
- Master an impressive culinary skill
- Create a cheese that typically costs $20-30 per pound when store-bought
Essential Equipment for Making Cantal Cheese
Before starting your Cantal cheese journey, gather these necessary tools:
- Booneve Cheese Press — The cornerstone of successful Cantal making
- Large stainless steel pot (8-10 quart capacity)
- Accurate digital thermometer
- Curd cutting knife or long blade
- Cheesecloth
- Colander
- Large slotted spoon
- pH meter (optional but helpful)
- Aging space (temperature and humidity controlled)
The Booneve Cheese Press is particularly important for Cantal production because of the significant pressure required to achieve the proper texture and moisture content. The press’s Siberian pine construction provides the necessary stability while the precision-engineered stainless steel components ensure food safety and longevity.
Ingredients for a 2-pound (900g) Wheel of Cantal
- 2 gallons (7.5 liters) whole cow’s milk (raw preferred, but pasteurized works)
- 1/4 teaspoon mesophilic culture (MA culture or Flora Danica)
- 1/8 teaspoon Penicillium Candidum (optional, adds complexity)
- 1/4 teaspoon calcium chloride in 1/4 cup non-chlorinated water (if using pasteurized milk)
- 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
- 2 tablespoons non-iodized salt
- Additional salt for brine
Step-by-Step Cantal Cheese Making Process
Day 1: Creating the Curd
Step 1: Prepare Your Milk (30 minutes)
- Pour milk into your stainless steel pot
- Heat slowly to 90°F (32°C)
- If using pasteurized milk, add the diluted calcium chloride while stirring
Step 2: Culture Addition (60 minutes)
- Sprinkle cultures over the warm milk surface
- Allow to rehydrate for 2 minutes
- Stir gently but thoroughly for 2 minutes
- Cover and maintain temperature at 90°F (32°C) for 60 minutes
- This ripening period is crucial for developing Cantal’s distinctive flavor
Step 3: Rennet Addition (40 minutes)
- Add diluted rennet while stirring slowly
- Stir for only 1 minute using top-to-bottom motions
- Cover and maintain temperature
- Let sit undisturbed for 40 minutes until a clean break is achieved
- Test by inserting a knife at an angle—it should come out clean with clear separation
Step 4: Cutting the Curd (15 minutes)
- Cut the curd into 1/2-inch (1.3 cm) cubes
- Work slowly and methodically for uniform size
- Let stand for 5 minutes after cutting
Step 5: Healing and First Stir (10 minutes)
- Gently stir the curds for 10 minutes
- Maintain temperature at 90°F (32°C)
- This helps curds firm up while preventing them from matting together
Step 6: Cooking the Curds (30 minutes)
- Gradually increase temperature to 96°F (35.5°C) over 30 minutes
- Stir continuously but gently during heating
- This slow cooking process is essential for proper moisture removal
Step 7: Draining and Cheddaring (60 minutes)
- Transfer curds to a colander lined with cheesecloth
- Allow to drain for 15 minutes
- Transfer curds to a warm surface (around 85°F/29°C)
- Cut into large slabs
- Stack slabs and flip every 15 minutes for an hour
- This “cheddaring” process develops the characteristic texture of Cantal
Step 8: Milling and Salting (15 minutes)
- Break the slabs into walnut-sized pieces by hand
- Add salt and mix thoroughly
- The salt helps preserve the cheese and enhances flavor
Using Your Booneve Cheese Press for Cantal
Step 9: First Pressing (12 hours)
- Line your Booneve press cylinder with cheesecloth
- Transfer the salted curds to the press
- Fold the cheesecloth neatly over the top
- Position the wooden follower on top
- Assemble the press with the threaded rods through the base and upper frame
- Add the springs and tighten the wing nuts gradually and evenly
- Apply medium-high pressure (springs compressed significantly)
- Press for 12 hours at room temperature
- Place a container beneath to catch expelled whey
Step 10: Flip and Second Pressing (24 hours)
- Remove cheese from the Booneve press
- Unwrap, flip, and rewrap in fresh cheesecloth
- Return to the press
- Apply high pressure (springs compressed nearly fully)
- Press for 24 hours
- The consistent pressure from the Booneve press’s calibrated spring system is crucial for proper texture development
Aging Your Cantal Cheese
Step 11: Air Drying (2-3 days)
- Remove cheese from press and remove cheesecloth
- Place on a clean wood board in a cool (50-55°F/10-13°C), humid (80-85%) environment
- Turn twice daily
- Continue until surface feels dry to touch and begins forming a slight rind
Step 12: Aging Process
- Transfer to aging environment (50-55°F/10-13°C with 80-85% humidity)
- Turn daily for the first week, then twice weekly thereafter
- Wipe surface with brine solution if unwanted molds appear
- Aging classifications:
- Cantal Jeune (Young): 1-2 months – mild, dairy-forward flavor
- Cantal Entre-deux (Middle): 3-6 months – balanced, with developing complexity
- Cantal Vieux (Old): 6+ months – strong, spicy, with pronounced earthy notes
Troubleshooting Common Cantal Cheese Issues
Cheese Too Dry
- Issue: Excessive moisture loss during pressing
- Solution: Reduce pressing time or pressure with your Booneve press in future batches
- Prevention: Monitor whey expulsion during pressing
Excessive Mold Growth
- Issue: Improper aging environment or contamination
- Solution: Wipe surface with saturated brine solution
- Prevention: Maintain proper aging environment and sanitize all equipment
Cheese Too Soft or Moist
- Issue: Insufficient pressing
- Solution: The adjustable pressure system on your Booneve press allows for precise calibration
- Prevention: Ensure adequate pressing time and pressure
Why the Booneve Cheese Press Makes Superior Cantal
The Booneve Cheese Press’s design is particularly well-suited for making Cantal cheese for several reasons:
- Consistent Pressure: The calibrated spring system delivers even, consistent pressure throughout the pressing process—essential for Cantal’s proper texture development.
- Adjustable Compression: Cantal requires significant pressure during pressing, which the Booneve press delivers with precision through its adjustable wing nuts.
- Proper Drainage: The stainless steel drainage tray allows for efficient whey removal, critical for achieving Cantal’s semi-hard texture.
- Stability: The solid Siberian pine construction provides the necessary stability during the extended pressing time that Cantal requires.
Serving and Enjoying Your Homemade Cantal
Traditional Cantal is versatile in the kitchen. Young Cantal melts beautifully and is excellent for cooking, while aged Cantal is perfect for cheese boards. The French typically enjoy it:
- With crusty country bread and fresh fruit
- Grated into soups and sauces (particularly Aligot, a regional potato dish)
- Paired with Côtes d’Auvergne or Marcillac wines
- As part of a traditional cheese course with nuts and dried fruits
Conclusion: Master Cantal Cheese Making with Your Booneve Press
Making traditional Cantal cheese at home is a rewarding process that connects you to centuries of French cheesemaking heritage. While it requires patience and attention to detail, the result—a wheel of authentic Cantal—is well worth the effort. With your Booneve Cheese Press as your primary tool, you’re well-equipped to create this classic French cheese with professional results.
As you gain experience, experiment with aging times to discover your preferred flavor profile. Whether you enjoy the mild, creamy character of young Cantal or the complex, robust nature of aged Cantal, your Booneve press will help you achieve consistent, exceptional results with every batch.
FAQs About Making Cantal Cheese
Can I use goat’s milk instead of cow’s milk for Cantal?
While traditional Cantal is made with cow’s milk, you can experiment with goat’s milk for a different flavor profile. The Booneve press works equally well with either milk type.
How do I maintain the proper aging environment?
A dedicated cheese refrigerator or wine cooler with humidity control works well. Alternatively, use a plastic container with a rack inside and a small water container to maintain humidity.
Can I wax my Cantal instead of developing a natural rind?
Yes, although traditional Cantal has a natural rind, waxing is an option for home cheesemakers who prefer easier aging management.
Is raw milk necessary for authentic Cantal?
While raw milk provides the most authentic flavor, pasteurized milk with added calcium chloride produces excellent results for home cheesemakers.
How do I know when my Cantal is properly aged?
Taste test small samples at different ages to determine your preference. The texture should firm up and the flavor will intensify with age.
What other traditional French cheeses would you like to make with your Booneve Cheese Press? Share your cheesemaking adventures in the comments below!