Features of the home and industrial manufacture of Cantal cheese. Caloriciness, benefit for the body, contraindications. How is it used in cooking? Interesting facts about the product.

Cantal cheese is a solid or semi-solid cheese, which is produced in the province of the High Quality Cow Milk. One of the oldest French cheeses. Very reminiscent of the more famous Cheddar - has bright creamy-sharp notes that are enhanced as they chew. In 1980, the product received a Certificate of AOS, denoting that the real cantal is manufactured only in a certain geographic area and satisfies the specified range of quality requirements. The standard head size is very large, the diameter comes to half a meter, and the weight is up to 40 kilograms. The crust of the heads are pretty thick, the color has orange-golden - the reddish foci of mold is allowed. The cheese "flesh" itself is light yellow.

Features of the manufacture of cheese cantal

There are only two grades of Cantal: Fermier and Laitier. The first - Farmers - are made from unpasteurized milk, as raw materials for the second - commercial - it takes pasteurized. In both cases, the milk is used with the highest quality and only from the cows of the Saler breed grown on natural feeds. In the warm period of the year, animals are on a free grazing and eating fresh meadow grass, in the cold time farmers feed them with hay.

Cantal manufacturing technology is classic. Runs are added to the milk, as a result of which the sinking mass is quickly formed, which is pressed, placed under the press in forms and is sent to the aging in the cellar with a special temperature and humidity. Periodically, the heads are turned over and disappeared with brine.

Cooking Cantal can also be home. Of course, to get "the very" taste, the milk of cows of the Saler breed will be required, and the likelihood that you will get it is small. However, something similar when compliance with technology, definitely, should turn out.

Kantal Cheese Recipe:

1. Milk (8 liters) Pour into the pan, heat up to 32 degrees and remove from fire. Evaluate accurate temperature using a fluid thermometer. When heated, interfere with milk so that the heating is uniform.
2. Add calcium chloride solution (8 ml, 10%), gently mix and pour the mesophilic starter (1/4 teaspoon) powder to the surface of milk, and after 3-5 minutes, carefully distribute it throughout the volume. Close the cover, cover the saucepan into a warm blanket and jump out 45 minutes.
3. Mix the milk and add a rennet enzyme (1/2 teaspoon), constantly stirring the contents of the pan. Close the lid and leave another 30-40 minutes.
4. Check out the resulting cottage cheesecloth on the density, if it has not yet sufficiently pressed, wait another 15-20 minutes.
5. The resulting clutch with a long sharp knife, cut into 0.5 cm cubes.
6. Mix the resulting "grain" of 15-20 minutes - with this process, the proper serum separation will occur.
7. Drain all the serum through the gauze and leave it to dry the grain for 20-30 minutes.
8. Place the sinkable mass into the pan and warm up to 32-34 degrees on a water bath, add a salt (2 tablespoons), mix, close the lid and leave for 10 minutes.
9. Place the raw mass into the press form, pre-lined with marley, the free ends of the gauze stake the entire head. In the form, place a bowl, there will be a serum.
10. Install the 9-kilogram press for half an hour.
11. Remove the press and leave the cheese at room temperature for 8-16 hours.
12. Cut the mass on the cubes of 5 mm, put into the form of a clean gauze, tightly fold the cubes and set the press of 18 kg for two hours.
13. Change the gauze and set the press of 26 kg for two days - during this time twice flip cheese.
14. Pull out the head of gauze, leave for 3-4 days at room temperature to cut, 2-3 times a day turn over the head.
15. Remove the cheese for maturation, try closer the conditions for ideal: temperature - 11-13 degrees, humidity - 80-85%.

At the output, the cheese head weighing about 700 grams should be obtained.

The maturation time of Cantal determines the type of cheese: young - 1-2 months, medium - 2-6 months, mature - 6-12 months. The younger cheese, the smallest taste it will have, and vice versa. Mature Cantal has a bright specific aroma and taste, incomprehensible to a wide range of people, because of which this type is rarely exported from the region.

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Composition and calorie cheese cantal

The product is rich in protein and has a high percentage of fatty.

Caloric content of Cantal cheese - 350 kcal per 100 grams, of which:

• Proteins - 26.3 g;
• Fat - 26.6 g;
• Carbohydrates - 0

Especially the product is rich in so minerals as calcium, potassium, phosphorus, sodium. The Kangtal cheese includes a lot of vitamins, especially Vitamin A.

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Useful properties of cantal cheese

In France, they believe in the healing properties of all their cheeses, including them are attributed to the grade of Cantal. However, if we talk about the real cheese from the overnight, it is worth saying that there are grain in these statements. Prepare it according to old technologies, without using harmful additives and applying only the freshest milk. The cows, which are milk give, live in natural healthy conditions and do not need antibiotics, growth hormones and other synthetic additives.

All useful components presented in healthy cow milk are stored in the finished product. Thus, the benefits of cheese Kantal is explained by the presence of the following nutrients:

1. Calcium. Especially useful for women post-climic period and growing organism. It helps build and "repair" bone, cartilage cloth, as well as maintain a healthy state of teeth and nails.
2. Phosphorus. Just like calcium, plays an important role in the mineralization of bones, teeth and nails, but without its presence in the body will not be able to flow a huge amount of chemical reactions. Mineral participates in the exchange processes, including fat. A large amount of phosphoric acid is necessary and brain tissues.
3. Potassium. Controls the water balance and helps to transmit nerve impulses. It eliminates the brain hypoxia, thereby increasing his mental activity. Also, the mineral protects the body from excessive acidification or, on the contrary, latching.
4. Sodium. In the body works mainly with potassium, together they build the work of the so-called sodium-potassium pumps, the proper functioning of which is the basis of cell life. Balance between these elements plays an essential role in the life of the body
5. Vitamin A. Beneficially affects the skin, making it with elastic and smooth. It is also indispensable for the eye, vitamin saves from ophthalmic diseases and allows you to better see in the dark.

Contraindications and harm cheese cantal

Cantal's cheese along with useful properties has contraindications. It is forbidden to use the product when:

• Lactase insufficiency - with light forms of the disease, a small amount of cheese is allowed, while it is desirable to choose more mature varieties, in them lactose is significantly less than in young;
• Dairy allergies - Do not try cheese pregnant and nursing women, as well as small children;
• Obesity - Cheese has a high percentage of fatty, products with such a level of fat are not allowed in the diet of people with a particular degree of obesity.

Damping Cheese Cantal can also cause diseases involving a healing diet. In this case, the doctor's advice is required before it is obligatory.

No one should eat Kantal in excessive quantities, a healthy dose is no more than 50 g per day. This is especially important for those who have heart disease, kidney and liver problems, as well as for people with a tendency to overweight.

Carefully need to handle the farm variety of cheese, special bacteria are involved in the formation of a crust. For the same reason, people with a weakened immunity are better not to try the farm Cantal.

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Recipes Dish with Cheese Kantal

Cantal is good and as an independent product - it is best to serve it with honey, walnuts, grapes and white wine; And as the ingredient of a wide range of culinary dishes. Try to cook:

1. Overnian eggs Kantal. Take eggs (8 pieces), separate squirrels from yolks. Baking shape slightly lubricate the oil, sweat the proteins in a thick foam and lay out into the form. Explore thin slices of cantal cheese (150 grams) from above. Fill the dish of sour cream (3 tablespoons), put yolks on it. Send a dish to the oven, preheated to 200 degrees, for 10-15 minutes.
2. Potato mashed potatoes in French "Aligo". Clean potatoes (500 grams) and boil until ready, break in mashed potatoes, put on a small fire, put butter (70 grams). Add a finely chopped garlic (1 teeth), cubes of cheese (600 grams), sour cream (3 tablespoons), favorite seasonings and salt to taste.
3. Cesadilla with chicken. Grind onions (1 head), large tomato (1 piece) and Bulgarian pepper (1 piece) Cut into cubes. Load all the vegetables and canned corn (100 grams) in the Wok frying pan, fry on strong heat in a small amount of oil. Cut with thin strips chicken fillet (600 grams) and fry on a separate pan. Add a tomato paste to meat (100 grams), spray, pepper and put everything to vegetables. Sattail or thin slices, cut the cantal (100 grams). On small cakes-Tortyli (6 pieces), lay the cheese, top with the prepared stuffing, fold in half and fry in a pair of minutes on each side.
4. Meat lasagna. Buy ready-made lasagna sheets. Fry in a frying puff frying pan (700 grams), lay it out in a bowl. In the oil in which the mince is preparing, insulating the chopped onions (1 head) and celery (2 stems). When the vegetables become soft, return the meat, add canned tomatoes (400 grams), tomato paste (2 tablespoons), salt, seasonings to taste, reduce the fire and extinguish with a lid closed 20-30 minutes. In a small saucepan, we melt the butter (60 grams), put the flour (3 tablespoons) and fry a couple of minutes. Pour into the pan of milk (700 ml), bring to a boil, reduce the fire and, constantly stirring, wait for thickening. In the form of baking, lay out: Lazagne leaf, meat filling, sauce, then again Lazagna sheet, stuffing, sauce, each layer "season" grated cantal cheese (150 grams). Bake at 180 degrees half an hour.
5. Sure Quish with Spinach. Prepare a classic shortbread dough (500 grams), lay it out into the form for baking, form the bottom and sides of the cake. Pass the dough for a fork in several places and bake for 15 minutes at a temperature of 180 degrees. Meanwhile, ricotta cheese (90 grams) Wake up, gradually enter the cream (70 ml), eggs (3 pieces), spinach (300 grams), grated cantal (100 grams), parmesan (30 grams) and crushed green onions (20 grams) . Add salt and pepper to taste. Pour the filling in the cooled dough, bake half an hour.

Cantal in Overnie has been produced for over 2000 years, Pliny senior mentioned this cheese in his notes, saying that it comes to the Roman Empire.

The cheese head of Cantal has a cylindrical elongated shape. Sold cheese in small pieces, the price is about 15 euros per kilogram.

Cantal is prepared only from the "winter" milk, which cows are given from November to April. From the "summer" milk of Salersk cows prepare another cheese - Salers.

In France, about 14,000 tons of Cantal are produced per year, while 80% are a young grade. Mature found in the usual store is almost impossible, for its acquisition you need to go to special cheese shops or order cheese on the Internet.

How to cook potato mashed potatoes in French "Aligo" - watch video:

Kantal is one of the oldest cheeses of France. It is made of the highest quality milk, which gives cows of the Salers breed. He has a long sense of aging and requires heavy presses, but if desired it can be prepared at home on its own. The product contains many vitamins and minerals that have a comprehensive beneficial effect on the body. However, before you eat cheese, you need to get acquainted with the list of contraindications and make sure that they do not have a relationship to you. In cooking, Kantal is universal: it can also be used for fondue, and for sauce, and for soup, and for any hot dish - this is the case when the possibilities are limited only to the fantasy of the chef.

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Cantal cheese refers to solid or semi-solid varieties. Make this product in France is already a lot of time. Many compare the taste of this cheese with another popular version - Cheddar. It is characterized by an unusual creamy taste with a distinctive acute note. The longer the cantal cheese is withstanding, moreover, its taste characteristics are enhanced.

This product is pressed and not boiled, but prepare it on the basis of high-quality milk cow. During cooking it is pressed in forms. Kantal cheese ripens in special rooms, where a certain temperature and humidity is supported.

In general, there are several varieties of this product, which differ from each other with taste and consumer qualities:

• Cantal Laitier - prepare on the basis of pasteurized milk cow;
• Cantal Fermier. - prepare on the basis of raw milk cow.

Caltal cheese differences and depending on the ripening period:

• young - less than 2 months;
• average - half a year;
• weathered - year.

First, the milk is mixed with a renewed element, per 100 liters take 30 ml. When the mass solidifies, it is crushed, and then pressed in a special bath. The cheese is then sent for a large press for 10 hours. After that, the finished product is sent to ripen in the repository.

On the counter stores, cheese enters the cylindrical heads, the weight of which varies from 7 to 10 kg. The raw mass of pale yellow color is quite dense and homogeneous. Inside the cheese is permeated with mold with red dots. Heads are covered with a sufficient thick coat of golden color. Gentle taste Cheese Kantal has a light fragrance of grass.

How to choose?

To select high-quality cantal cheese, first of all you need to pay attention to the label. If the product is indicated by AOC, then you can be confident as this cheese.

Beneficial features

The use of cantal cheese is due to the presence of vitamins and minerals. It is part of this product Vitamin A, necessary for sight. There is in this cheese and potassium, which is needed for the heart and blood vessels. Due to the presence of calcium and phosphorus, the process of regeneration and bone strengthening is activated. In addition, cantal cheese contains other substances that favorably affect the vital activity of the body.

Use in cooking

Cheese Kantal is an excellent self-snack. It is perfectly combined with this product with potatoes, as well as it is part of salads and first dishes. This cheese is used to fondue.

Cantal cheese is perfectly combined with red wine, if it is mature, and with white, if you are young. Represent this product and on cheese plates.

Harm cheese cantal and contraindications

Damping Cheese Cantal can bring people with individual intolerance to the product.

Kantal - solid cheese manufactured in the French province of Overnal. Experts consider it one of the oldest cheeses of France. In 1980, Kantal officially received certification of conformity (AOS), which had a positive effect on the growth rate of its popularity.

Description

To taste, the product reminds all the well-known Cheddar - cheese has a creamy taste with a slight sharpness. The more Cantal insists, the more tastier and, accordingly, more expensive.

When choosing a product in the store or on the market, the buyer should pay their attention to the packaging - there must be written "AIs". This denotes that the product was certified.

It is also worth noting the useful properties of Cantal. This cheese contains a rather large amount of vitamins and minerals. For example, it has vitamin A, which has a positive effect on vision. Thanks to calcium, the product improves the work of the heart and blood vessels, and also strengthens and regenerates bone tissue.

Views

Specialists subdivide the Cantal cheese according to the type of milk used, as well as the time of maturation.

By type of milk, it is divided into the following types:

1. Fermier. - It is manufactured in farms from raw cow's milk.
2. Laitier - produced in enterprises on a large scale. Pasteurized milk is used for manufacture.

Regardless of the type of production, strict quality control passes. For Cantal, only milk of cows of Saler breeds is used, which in the period from November 15 to April 15 feeding exclusively by Sen.

If milk of such cows is mined in summer, it is already used to produce another type of cheese - Saler.

Depending on the ripening time, the Cantal happens:

1. Young - up to 2 months old.
2. Medium - up to 6 months.
3. Weathered - more than 6 months.

Restered cheese is about 20% of the product produced. It has a sharp specific taste and rarely goes beyond overnight.

Production of cheese Kantal

This is a pressed, and not boiled cheese, which is produced only from high-quality cow's milk. A peculiarity of its manufacture is considered the presence of pressure and molding processes. At the end, Kantal is placed in special storage (or basements), where a certain temperature and humidity are supported.

At the beginning of production, the cow's milk is mixed with renewed elements. About 30 ml are taken by 100 liters of milk. After the cheese solidifies, it is formulated and sent under a strong press for 10 hours. At the end, Kantal is getting out of the forms and send to ripening in specially equipped rooms.

In the shops, the cheese enters the cylindrical head heads, the weight of which can vary from 7 to 10 kg. In a properly manufactured Cantal, the mass will have a yellow color with red dots and mold. The taste of cheese is gentle and soft, sometimes you can even feel the taste of grass.

Capting Cantal Cheese at home

Make cheese is quite difficult, but it is quite possible.

Cantal cheese recipe is pretty simple. To make a delicious and high-quality product, you need:

1. In the water bath heat 8 liters of milk to a temperature of 32 degrees. During heating, pour 8 ml calcium chloride there.
2. When milk reaches the desired temperature, introduce 1/4 h in it. Dry solder.
3. Remove the saucepan from the fire and leave for 45 minutes.
4. Stir the milk and pour 1/2 hours there. rennet enzyme.
5. Leave another 35 minutes (during this time milk coagulation).
6. If the clutter did not become tight enough, you can leave it for another 10-15 minutes.
7. After thickening, it is necessary to cut the raw mass on the cubes with the sides of 5-6 mm.
8. Place the cubes in the container and start slowly mixing them for 20 minutes.
9. Post a colander over the sink and to strip it the bottom of the gauze. After that, put the raw mass and leave for 20 minutes.
10. Put serum to the water bath and sprinkle it with salt (you need to accelerate the serum separation process).
11. Place the future cheese under the press for 30 minutes with a load of 9 kg.
12. Get the product and leave in the room for 8 or more hours (product acidity extension).
13. Cut the cube cheese with dimensions of 5-6 mm and place them under the 18 kilogram press for 2 hours.
14. Get the product from the form, wrap it into the cheese fabric and put back under the press, but already under 28 kilogram for 48 hours, turning it over it once every 12 hours.
15. After pressing, the Cantal should be obtained from the form and put into the room with a humidity of 80-85% and a temperature of 11-13 degrees for 2 or more than a month.

After the completion of the last point, high-quality cheese is the edge of the average excerpt.

Soft cheese with a peel made of white noble mold. It is made of cow's milk. Named by the name of the Brie region in the east of Paris.

Now in France, there are several dozen podobov BR, and not only in Il de France (Paris region), but also in other parts of the country.

The AOC system is protected by only two subspecies: Brie De Mo (Brie De Melun). Both of these subspecies are far from mass, to buy them is problematic.

Brie de MO is traditionally manufactured by large circles: diameter 35 centimeters, thickness 3 centimeters, weight - 2.8-3 kilograms. Production volume is only 6-7 thousand tons.

Brie de Melong meets even less often, the annual production volume is only about 250 tons per year. Such cheese is better to search in cheese boutiques.

Brie de Melong is made in circles: with a diameter of about 27 centimeters, weight is about 1.5 kilograms. Brie de Melong is characterized by a crust with red splashes.

Even more than a rare option - this is Brie Roall in the form of Brie Noir (Black Brie), it is a great exposure cheese - from 2 months to a year. It is believed that his taste and aroma are the brightest.

Brief bribe from France home is not easy. The fact is that Bree is very soft, and in it very quickly spread bacteria and mold. Store Bree is recommended only in the refrigerator at a temperature of + 4- + 2 degrees. It is believed that if Bree was heated, it was already lost a delicate taste and aroma. Naturally, in an airplane during the flight home, the refrigerator will not.

Manufacturers strongly recommend eating BRI for a maximum of the week after ripening. Although the shelf life of the brie - 6-8 weeks, after a week he loses the taste, begins to be pattering. Attention! See the production time, buy only the most fresh brie.

The price of the usual (mass) brie in France is 7-9 euros per kilogram. For Brie de Meaux - 20-30 euros per kilogram, for Brie de Melun - 25-35 euros per kilogram.

1st place - Camembert (Camembert)

The world famous soft cheese from Camembert in Normandy in the north of France. It is made of cow's milk.

The AOC system is protected by only one subspecies of Camembert is "Camembert de Normandie", it is produced in small quantities - only about 5,000 tons per year. The reason for this very hard requirements for AOC. Camembert de Normandie can be prepared only from fresh milk. Other subspecies are prepared from pasteurized milk. The grade Camamber Le Chatel is considered very good.

The first feature of Camumbert is a form. Unlike all previous cheeses, which are prepared by large circles (wheels), cylinders or balls, Camaber cheese makes small packages. Typical size: diameter - about 10 centimeters, thickness of about 3 centimeters, weight of about 250 grams.

Camembert is most convenient to carry out, over time he only gains taste and aroma. It may well lie without a refrigerator.

The smell of Camumbert is and his famous trait, and the subject of numerous jokes. The smell is formed by a whole bouquet of substances. Among them and isovalarian acid, which "answers" behind the smell of sweat. When they say that Camembert smells like non-socks, it is pure truth.

Another distinctive feature of Camumbert is a white crust that Penicillium Camemberti mold forms. Up to the 20th century, when scientists have learned to control the mold, there was no white crust for Camumbert. The crust was blue-gray or brown. Now the white crust is standard. Cork is completely edible.

It is believed that Camembert invented a woman named Marie Haren. A priest came to her from the city of Brie and shared the secrets of the brain of brie cheese. Marie decided to make his version. Camembert entered the French culture tightly during the First World War, when this cheese was introduced into the soldier's paja.

Price for Camembert de Normandie AOC - 6-7 euros per pack 250 grams. The remaining varieties can cost from 1.5 to 6 euros, the spread is huge here.

Generation, whose childhood had to be in the 90s, the name of the "Rociff" knows best, although few people tried this cheese and even seen. But everyone remembers the animated series "Chip and Dale", where the name of one of the characters, who obviously suffered from the dependence on cheese;

Generation 2010 will be much better knowing Camembert. This is a favorite pet cheese (Quan) Flak from the animated series "Lady Bag and Super Cat";

If you get styled by a calculator and go to the nearest Russian supermarket, you will find a striking fact - Russian analogues (import substitution) of French cheeses are not cheaper, but even more expensive than originals!

If it was aimed to buy some particular variety during a trip to France, we advise not to run and search for shopping, but to order in a French online store. Fortunately, there are very many of them in France. Use the roadbliver in the browser;

Pleasant tasting of French cheeses, and read our interesting articles about France ( links below).

But Cantal is known a much more limited circle of persons - and nevertheless it is still one of the most famous and popular French cheeses. There are three types of Cantal: young (Jeune, with an excerpt from one to three months), standard (with an excerpt of 3-6 months) and old (Vieux, with an excerpt of more than six months). In Russian stores, it is realistic, perhaps, to find only Cantal Jeune - but also it is very rare.

A bit of history and theory

Cantal is one of the oldest cheeses of the world. The first mention of it is found in the writings of the Senior Plane dated to the first century of our era. And fame among the aristocrats, cheese won in the XVII century thanks to the French Marshal Henri de La Ferte-Senneter (Henri de La Ferte-Senneterre), who introduced him to the courtyard of King Louis Fourteenth.

The name of his cheese received from the small town of Kantal in Overnie - the region, close to the central part of France. Accordingly, and make Cantal in the vicinity of this city; A total of more than 130 cantal manufacturers (including small).

In 1956, this cheese was assigned the status of AOC, so it was called Cantal only cheese produced on a strictly limited (but at the same time very extensive) territory of the overnight. For the manufacture of Cantal, the milk of the Cows of the Saler breed, which in winter is fed with hay, and in the summer they graze on the mountain meadows.

Max Maccalman characterizes Cantal as follows: "He mighty, but sublime. I would call him a good-natured elephant. This is an honest cheese, without a discharge, from the category of traditional and well recognizable "(BBPG, 2011, p. 114). Of course, Mighty rather old Cantali (Cantal Vieux), and young - easier and more boring, although, of course, more affordable.

Mass fraction of fat in dry substance at Cantal Jeune - 45%, fatty - about 28%. Energy value is about 350 kcal. The composition includes cow's milk (usually pasteurized, but especially appreciated options from raw milk), salt, lactic acid sourdough, rennet enzyme. In addition, a safe calcium chloride hardener can be added.

Personal impressions

Cantal Jeune Cheese Color - light, pale yellow (rather even the shade of "ivory"), the crust is also bright, reddish-grayish. The consistency is dense, like a conventional alternate cheese. For the raw mass, very little eyes-holes are more or less uniformly distributed. The aroma is rather weak, with fermented milk and slightly spicy notes. The taste is very rich, but not very rich and not very bright, a little spicy, with nutty and spicy notes. The aftertaste of medium duration, slightly spicy and slightly "nut". Mine salty, maybe just above the average. Something all this reminds young Cheddar.

Quite a decent cheese, but it is expensive. Personally, I will rather prefer the French emmental for such money, but it should be remembered that emmental is a whole-style cheese. You can try Cantal Jeune completely; I think he will appreciate lovers and alternate, and solid cheeses. This cheese is very versatile and will have to taste to many.

Where to buy and how much costs

Cantal cheese is very rare in Russian stores. Cantal Jeune Brand Cantorel is in Auchan, and there is now about 160 rubles for 200 gram packaging (noticeably rose, because in early March, only 125 rubles were sold). In other stores, I did not meet Cantal. However, it is in the catalogs of some online stores for gourmets; There prices begin approximately from 1500 rubles per kilogram. True, this is a traditional farmers from raw milk.

Innings

Like any of how the sustained cheese, Cantal should be removed from the refrigerator in advance, but cut directly before serving. You can put Cantal Jeune to the cheese plate; You can eat as part of sandwiches. To add to salads and baking, in my opinion, this is not the best option.

Nuts are good for accompaniment to Cantal Jeune. Wines: Red, not the most complicated and relatively young, for example, good samples of Beaujolais (not nouveau), simple wines from grapes Merlot, Pinot Noir, Cabernet Sauvignon - and, in my opinion, rather rather "Novosvetsky", say, from Chile or USA.