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Cantal Cheese Making Recipe

Print Recipe
This hard long aging cheese from the Auvergne has a lot in common with English Style Cheddar. However more effort is made to remove moisture from the curd and to ripen the curd before it is formed and pressed in the cheese molds.
  • Yield7 Pounds
  • Agingtime 6+ months
  • Skill Leveladvanced
  • Author

Ingredients

  • 7 Gallons of Milk (Not Ultra Pasteurized)
  • 1/4 tsp MA 4002 Culture
  • 3 ml Liquid Single Strength Animal Rennet
  • Salt
  • 1/2 tsp Calcium Chloride (for Pasteurized Milk)

MA 4002 Mesophilic and Thermophilic Starter Culture

$11.95

MA 4002 Mesophilic and Thermphilc starter culture is commonly referred to as a 'Farmstead culture.' This is a great choice for any cheese made with MA 11 because...

Liquid Animal Rennet

$6.95

This single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is NON-GMO. Liquid rennet is easy to measure and add to...

Cheese Salt

$2.95

This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese. Cheese Salt does not dissolve too...

Calcium Chloride

$3.95

Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield....

Equipment

  • Good Thermometer
  • Curd Knife
  • Skimmer to Stir Curds
  • Cheesecloth
  • Large Hard Cheese Mold
  • Cheese Press or Weights

Tel-Tru Thermometer

$25.95

This Tel-Tru thermometer, made in the USA, from the highest-quality stainless steel is both accurate and easy to use. Complete with a sturdy pot clip and large two inch dial, checking the...

Curd Knife 14"

$14.95

This curd knife is essential in the cheese making process. With a long 14" blade it is easy to evenly cut curds, so whey can expel. Having no sharp edges,...

Stainless Steel Skimmer

$14.95

This stainless steel skimmer is a staple for all cheese makers. The slotted design lets whey drain from the curds, as they are scooped out of the pot, and placed into draining...

Cheesecloth

$3.95

Cheesecloth is used for draining large curd cheese, lining hard cheese molds when pressing cheese and for bandaging finished cheese. This durable cloth is 100% cotton, can be reused and is machine washable.

Hard Cheese Mold (Large)

$39.95

This large hard cheese mold will work with any of our cheese presses, includes a follower and has a solid bottom. This mold can be used to make hard cheese between 5 and 7 pounds,...

Cheese Press

$259.95

This cheese press is proudly made in the USA and built to last a lifetime. Both easy to use and care for it is a wonderful investment for any cheese maker. Built...
  • Instructions
  • Reviews
  • Q & A

  • Acidify & Heat Milk

    Using 7 Gallons of Milk heated to 90F, then add 1/4 -1/2 tsp MA 4002 culture or 1 packet of C101 Mesophilic Culture. Let ripen for 30 minutes.

  • Coagulate with Rennet

    Add 3 ml calf rennet for coagulation in 60 minutes.

  • Cut Curds

    The curd is then cut to 1/2" size and stirred for 20-30 minutes, after which it is allowed to settle to the bottom.

  • Remove Whey

    Whey is removed, leaving 1-2" above the curd. A plate is then placed over the curd and a weight is appplied (20-25 lbs)

  • Dry & Press Curds

    The remainder of the whey is removed and the curd is wrapped in cloth and moved to a draining table and the weight reappplied.

    At 30 min intervals the curd is unwrapped and cut into 2" strips and turned over, re-wrapped in cloth and the weight reapplied. This cycle is repeated 3-6 times with increasing weight to get a cheese of appropriate dryness.

    The curd should be kept at 80-90F during this period

  • Cut & Ripen Curds

    The curd mass then is broken ito 3-4 inch blocks and left to ripen overnight.

  • Salting

    The curd mass is then broken into small pieces as per cheddar (3/4-1"). The cheese is then salted at 1.8-2.5% by weight according to final moisture.

  • Pressing

    curd now goes into a cloth lined form with follower and weight is applied, 25 lbs at first and turned 3-5 times increasing the weight to a final press weight of 250-300 lbs.

  • Aging

    Ripen for 3- 9 months at 54F and 80-85% RH% keep the rind clean by brushing.

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