For 100g of fresh Cantal cheese:
Here you’ll find all the recipes published by our food experts that feature fresh Tomme du Cantal as an ingredient.
Fresh Tomme du Cantal is an iconic cheese from Auvergne, deeply rooted in rustic cuisine and mountain recipes.
Made from cow’s milk, it’s distinguished by the fact that it undergoes no aging process. It is eaten fresh immediately after production, which gives it a soft, elastic texture and a mild, milky, and slightly tangy flavor.
It is precisely this characteristic that makes it indispensable in traditional dishes like truffade, where it melts and stretches, perfectly coating the potatoes.
It is important not to confuse it with Cantal, which comes from the same region but is profoundly different. Cantal is a ripened cheese, firmer in texture, with a more pronounced flavor, and it evolves over time (young, medium-aged, or aged).
Unlike fresh tomme, it melts without forming strings and does not produce the characteristic texture of traditional Auvergne dishes.
Fresh tomme is therefore not a “young” version of Cantal, but rather a cheese in its own right, designed primarily for cooking.
Here’s my recipe for an easy Auvergne truffade. Here in Clermont-Ferrand, we make it from the start of fall… all the way through the end of summer! If you’re not familiar with truffade yet, it’s a ...
Here is the recipe for Aligot from the Aveyron region, as passed down to me by the mother of a friend from the area. This Aligot must be cooked in a heavy-bottomed pot. It’s served on a warming ...
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