How to Make Cantal Cheese at Home – Traditional French Recipe

--- published by foodie Parmod.

Introduction

Cantal is one of France’s oldest cheeses, dating back over 2,000 years. Hailing from the Auvergne region, it’s a semi-hard cow’s milk cheese that is often described as a French version of Cheddar, but with a distinctly nutty and earthy flavour. If you're a fan of traditional, firm cheeses, homemade Cantal will be a delightful addition to your cheesemaking adventures.

In this article, we’ll guide you through a step-by-step method for making Cantal using ingredients and equipment readily available in the UK. Whether you're an aspiring cheesemaker or simply love French food, this is a rewarding recipe to try at home.

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What is Cantal Cheese?

Cantal is an AOP-protected cheese, meaning the original version must be made in a specific region using set methods. However, you can make an authentic-style Cantal at home using raw or pasteurised cow’s milk.

Key characteristics:

Semi-hard texture

Natural brushed rind

Firm, pale-yellow interior

Matured from 1 to 6 months (or longer)

Flavour ranges from mild and buttery (young) to sharp and earthy (aged)

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Ingredients (for a 1 kg wheel)

4 litres raw or pasteurised full-fat cow’s milk (non-UHT)

1/4 tsp mesophilic starter culture (e.g. MA4001 or Flora Danica)

1/8 tsp liquid animal or vegetarian rennet (diluted in 30 ml cool water)

1/4 tsp calcium chloride (only if using pasteurised milk)

1½ tsp non-iodised sea salt

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Equipment Needed

Large stainless steel pot (6L capacity)

Cheese thermometer

Long curd knife or palette knife

Cheese mould and follower (round or square)

Cheese press (or heavy weights)

Cheese mat and ageing box

Cheese cave or fridge (for maturing at 10–13°C)

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How to Make Cantal Cheese – Step-by-Step

Step 1: Prepare the Milk

1. Pour the milk into a large pot and slowly heat to 32°C.

2. Stir in calcium chloride (if using pasteurised milk).

3. Sprinkle the mesophilic culture on the surface. Wait 2 minutes, then stir gently for 1 minute.

4. Let the milk ripen for 45 minutes, maintaining the temperature.

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Step 2: Add Rennet

1. Add the diluted rennet and stir gently for 1 minute.

2. Cover and leave undisturbed for 45 minutes until a clean break is achieved.

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Step 3: Cut and Cook the Curds

1. Cut the curd into 1 cm cubes. Let rest for 5 minutes.

2. Slowly raise the temperature to 38°C over 30 minutes while gently stirring.

3. Stir for an additional 10 minutes until curds are firm and sink to the bottom.

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Step 4: Drain and Press

1. Line your cheese mould with cheesecloth.

2. Scoop curds into the mould, fold over the cloth, and apply moderate pressure (4–5 kg) for 30 minutes.

3. Remove the cheese, break it into walnut-sized pieces, sprinkle with salt, and remix. This is called milling, like in Cheddar making.

4. Return curds to the mould and press firmly for 12–16 hours, increasing the weight gradually up to 10 kg.

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Step 5: Dry and Age the Cheese

1. Remove the cheese and air-dry it on a rack at room temperature for 2–3 days.

2. Once the rind is dry to the touch, place it in an ageing fridge or cave at 10–13°C and 85% humidity.

3. Age the cheese for a minimum of 1 month, turning it every other day and brushing away mould.

4. For a stronger flavour, age for up to 6 months or longer.

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Serving Suggestions

Slice for sandwiches or cheeseboards

Melt into potato gratins or French onion soup

Pair with crusty bread and cured meats

Matches beautifully with red wine from the Rhône or a dry cider

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Tips for Success

Always use non-UHT milk for better curd formation

Maintain a consistent ageing temperature for best results

Flavour improves with time – patience is key

Brushing the rind with a dry cloth prevents unwanted moulds

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How to make Cantal cheese at home

French Cantal cheese recipe UK

Homemade semi-hard cheese recipe

Traditional French cheese method

DIY Cantal cheese British kitchen

Artisan cheesemaking step by step

Ageing cheese at home UK guide

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Conclusion

Making Cantal cheese at home is a satisfying way to connect with centuries of French cheesemaking tradition. With just a few basic tools and quality ingredients, you can recreate this delicious Alpine favourite in your own British kitchen.

Whether enjoyed young and mild or aged and robust, homemade Cantal is a delightful and versatile addition to any cheese lover’s collection. So, grab your milk and press — your Alpine cheese adventure starts today!

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--- write ✍️ by foodie Parmod.