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From the Auvergne region of Central France where it is aged in abandoned train tunnels, this is one of the oldest of the European cheeses going back more than 2000 years. The process of making Cantal is similar to cheddar with the curds being pressed, milled and salted before being pressed again. The wheel of cheese is then aged for 1-2 months for Cantal Jeune, 3-7 months for Cantal Entre-Deux, or 8 months or more for Cantal Vieu. This cheese is delicious on its own but is also used in a famous local Auvergne dish, Aligot, which is made with Cantal Jeune and mashed potatoes.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.