Fête du Cantal AOP

Cantal AOP: The Dean of French Cheeses

Cantal, also known as Fourme de Cantal, is one of Europe's oldest cheeses, with a history dating back over 2,000 years. As early as Antiquity, Pliny the Elder mentioned it in his *Natural History* (77 AD) as the most esteemed cheese in Rome, originating from the "Land of Gabalès and Gévaudan." This uncooked pressed cheese, made exclusively from cow's milk, was born in the mountains of the Massif Central, where harsh climatic conditions led shepherds to create a large cheese – the 'fourme' – to build up food reserves during the long winters. The production process, with its characteristic double pressing and curd grinding, has remained remarkably faithful to that practiced for millennia.

Cantal has benefited from an Appellation d'Origine Contrôlée (AOC) since 1956 and an Appellation d'Origine Protégée (AOP) since 1996, guaranteeing an inseparable link between the cheese and its volcanic terroir. It comes in three aging stages: Cantal Jeune (1 to 2 months), with a soft texture and a distinct milky and buttery flavor; Cantal Entre-deux (minimum 4 months), with fruity aromas and nutty notes; and Cantal Vieux (over 8 months), powerful and slightly sharp, with a dry and crumbly texture. Over 2,200 milk producers, 90 farm producers, 23 collectors, and 17 processing facilities are grouped around the Comité Interprofessionnel des Fromages du Cantal (CIF), headquartered in Aurillac.

The Fête du Cantal AOP: A Celebration in the Heart of the Volcanoes

Created in 2021 on the initiative of the CIF, the Fête du Cantal AOP is an annual event that honors this exceptional cheese in a magnificent natural setting. After a first edition in Talizat (2021-2022), followed by a stop in Salers in 2023, the festival has been held since 2024 at Lac des Graves, in Jaulhac (municipality of Lascelle), in the beautiful Jordanne valley, at the foot of Puy Mary and in the heart of the Parc Naturel Régional des Volcans d'Auvergne. This exceptional site, between lake and volcano, offers a perfect setting to celebrate a cheese deeply rooted in its terroir.

On the first Sunday of August, milk producers and cheesemakers open their doors and share their expertise with the public. Visitors can witness demonstrations of Cantal AOP production by master cheesemakers, discover how milk is produced in the Cantal pastures, and chat with breeders about their profession and the quality of their natural meadows. A cheese bar offers assorted platters of Cantal AOP in its three aging stages, served in a shared bowl to encourage conviviality.

Chefs, Hikes, and a Producers' Market

Cooking demonstrations are a highlight of the day. Chefs from the region, including Emeric Manenc, Renaud Darmanin, and Eric Manenc, take turns preparing Cantal AOP in all its forms: in truffade, aligot, burgers, desserts, or original gastronomic creations. These culinary workshops showcase the versatility of this cheese in cooking.

Three themed hikes punctuate the day: the "Fromagère" (Cheesemaker's) loop around the lake with a visit to a producer and tasting; the "Route des Crêtes" (Ridge Route), an ascent to the Croix de Cheules with cheese tasting at the summit; and the "Vallée de la Jordanne" (Jordanne Valley), a walk through the villages and gorges of the Jordanne with bread baked in a village oven. The producers' market brings together dairies, farm producers, and affineurs offering the full range of Cantal cheeses. On-site catering features local specialties: Cantal burgers, truffade, bourriols with cheese, sausages and fries, and artisanal ice cream.

A Popular, Free, and Participatory Festival

Complemented by water activities on the lake, horseback riding, children's entertainment, and open-air concerts, the Fête du Cantal AOP is a family-friendly and convivial event, entirely free, attracting an ever-growing audience each year. It contributes to promoting the Cantal cheese heritage and the tourist appeal of the Jordanne valley, while raising public awareness of the importance of AOP and the link between a cheese and its volcanic terroir.