Cantal is one of the most famous French hard cheeses, originating from Cantal, located in Auvergne. The first memories date back to 1298. There are three versions of this cheese: Cantal Jeune (young), aged 30-60 days, Cantal Entre-Deux (between two), aged 90-210 days and Cantal Vieux (old) aged at least 240 days.
For production I used:
-15l of milk pasteurized at 65*C for 30 minutes
-3ml of calcium chloride
- mesophilic cultures according to dosage:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetilactis
Leuconostoc mesenteroides subsp. cremoris
-3ml calf rennet 1:17000
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15 сен 2024
