Cantal cheese

Cantal cheese is a cheese of French origin, specifically from the Auvergne region in south-central France. It is made from cow's milk and is one of the oldest cheeses in France, with a tradition dating back several centuries.

This cheese is characterized by its firm yet creamy texture and a flavor that ranges from mild and buttery when young to more intense and robust as it ages. Cantal cheese is ideal for cooking, as it melts very well, adding creaminess and flavor to gratin dishes, sauces, savory tarts, and fondues.

Properties: It is a good source of protein and calcium, vitamins A and B12, and contains natural milk fats that contribute to its flavor and texture. As a cured cheese, it provides a complex flavor profile that enhances many culinary preparations.

Regarding its name in Spanish in different regions of Latin America, Cantal cheese does not usually have direct synonyms, as it is a specific French variety. However, in some places, it is simply referred to as Cantal-type cheese or French cured cheese. If it is not available, it can be substituted in recipes with cheeses of similar characteristics, such as aged cheddar cheese or cured Manchego cheese, depending on the desired intensity and texture.