Cantal by Lala Gasimova https://padlet.com/lala1gasimova/cantaldufav1 Lala Gasimova en-us 2017-09-25 17:01:33 UTC 2025-12-24 07:01:11 UTC hello@padlet.com Cheese lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190935223 CantalCantal AOC is one of the oldest cheeses in France dating to the times of the Gaul’s rule. It received an Appellation d'Origine (AOC) status from the administrative region of Cantal in the Auvergne region in 1956. This has ensured that the semi-hard, uncooked, pressed cheese has the features and characteristics attributable to the area of origin.There are three types of Cantal cheese, grouped according to age and texture. Cantal jeune, a young cheese is aged at 30 to 60 days during which it develops a thin gray-ivory crust and a smooth, pale yellow, close-textured paste. It is fresh, sweet, milky in flavour with a light hint of hazelnut, and vanilla.Cantal Entre-deux, an aged Cantal has the flavours of the green pastures and aromas of butter and cream. From 3 months of ripening, Cantal cheese starts to come into its own.A well-aged Cantal Vieux has a thick crust and is a cheese connoisseur’s delight. Due to the lengthy ripening period, the cheese has become more strongly flavoured and is a typical hard cheese with a firm, brittle and crumbly paste. The 8-month stay inside the cellars let Cantal develop a peppery and spicy aroma.The cheese is additionally grouped as “fremier” and “laitier”, wherein fermier is a farmhouse cheese made of raw milk while laitier is the commercial, mass-produced version from pasteurised milk.Cantal works well with nuts, grapes and apples as well can be used in salads, soups, cheese fondue or gratins. Cabernet Sauvignon and Merlot are a few wines that pair nicely with Cantal.
https://cheese.com/cantal/]]> 2017-09-25 17:08:02 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190935223 Cantal is a department (administrative province) in south-central France, with its capital at Aurillac. Its residents are known as Cantalians (French: Cantaliens or Cantalous). Its principal towns are Aurillac, Saint-Flour (the episcopal see) and Mauriac. Cantal is part of the current region of Auvergne-Rhône-Alpes. Along with Lozère and Creuse, Cantal is among the most sparsely populated and geographically isolated French departments and Aurillac is the departmental capital farthest removed from a major motorway. lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190936914 The official population count for 2013 was 147,000.[4] The population peaked at 262,117 in 1836. It has been below 200,000 for the last 90 years. The department has experienced a particularly drastic level of depopulation]]> 2017-09-25 17:11:03 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190936914 Photo aérienne de Saint-Flour lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190940347 2017-09-25 17:17:19 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190940347 The Chapel Saint-Antoine. Chastel sur Murat. lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190941469 2017-09-25 17:19:22 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190941469 Cantal : Buron au Puy Mary lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190942336 2017-09-25 17:20:47 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190942336 Truffade au cantal lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190945716 Potatoes dish from Cantal, typical of the region of Auvergne. It is a copious dish which savours with a green salad and/or of some meat products.
Ingredients 
Nb of persons: 6 

1 olive oil table spoon
1 onion, sliced thinly
100 g of bacon cubes
8 nice potatoes, picked and cut in small dices
400 g of tomme of Cantal, cut in small strips
Salt and black pepper of the mill
Hacked cool parsley

Preparation method
Preparation: 15 minutes ›Cooking: 30 minutes› Loan there:45minutes 
Make heat the oil in a jumper. Make go back the onion there during 1 or 2 minutes. Add bacon cubes, and make them gild. Incorporate potatoes, blend, cover and cook during 20 minutes, until potatoes are loving. Watch cooking and move regularly.
Out of the fire, add the cheese, let it melt by moving with a wooden spoon. Adjust the flavouring, then delay 5 minutes on gentle heat. Intersperse with parsley and serve hot.]]> 2017-09-25 17:26:50 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190945716 lala1gasimova https://padlet.com/lala1gasimova/cantaldufav1/wish/190950413 2017-09-25 17:36:18 UTC https://padlet.com/lala1gasimova/cantaldufav1/wish/190950413