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Cantal Cheese Making 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

Equipment

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