{"id":4868,"date":"2026-01-21T18:07:47","date_gmt":"2026-01-21T17:07:47","guid":{"rendered":"https:\/\/www.fromagerieantony.fr\/fromage\/chanteral\/"},"modified":"2026-11-09T17:27:02","modified_gmt":"2026-11-09T16:27:02","slug":"chanteral","status":"publish","type":"fromage","link":"https:\/\/www.fromagerieantony.fr\/en\/fromage\/chanteral\/","title":{"rendered":"Chanteral"},"content":{"rendered":"\n

In the Pyrenees, deep in a valley in the Ari\u00e8ge, the famous Cabrioulet cheese dairy was founded over thirty years ago.<\/p>\n\n

Marie-Suzanne and Philippe Garros have developed cheeses there that are unrivalled, innovative and imbued with a remarkable character. They produce their own goat\u2019s milk there, and buy cow\u2019s and sheep\u2019s milk from neighbours.<\/p>\n\n

From the latter came the Chanteral, whose name evokes a singing ewe\u2014a small, orange-red tomme with a soft, ivory-colored paste. This creamy texture is characteristic of their production, a kind of generosity in the paste. The aromas are equally impressive. While the background inevitably carries a hint of sheep, many floral and herbal notes subtly enhance the overall profile. This subtlety fades somewhat during aging, giving way to more animal-like characteristics, with dried hay providing the backdrop. For us, this is, in fact, a recurring trait in many Pyrenean cheeses.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the Pyrenees, deep in a valley in the Ari\u00e8ge, the famous Cabrioulet cheese dairy was founded over thirty years ago. 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