AOC, AOC Cantal, AOP, Aliment, Alimentation, Aliments, Appellation d'origine contrôlée, Appellation d'origine protégée, Appellation of Origin, Aurillac, Auvergne, Canta, Cantal, Cantal (departement), Cantal (département), Cantal AOC, Cantal cheese, Catering professional, Central France, Centre de la France, Cheese Francee, Cheese Production, Cheese from cow's milk, Cheese of France, Cheese shop, Cheese-dairy, Couleur, Country products, Cow Pressed uncooked cheese from Auvergne, Cow cheese, Cow milk cheese, Cuisine, Dairy Product, Diet, Etre humain, Europe, Extérieur, Fomage de montagne, Food, Food and nutrition, Food product, Food professional, Fourme, Fourme Cantal Cheese, Fourme du Cantal, France, France Cheese, French cheese, Fromage, Fromage de France, Fromage de vache, Fromagerie, Fromagerie (Commerce), Fromages de France, Gastronomie, Gastronomy, Gens, Homme, Horizontal, Humain, Human, Human being, Human beings, Humans, Job, L Cantal AOC, Local product, Local products, Morin (nom propre), Métier, Métier de Bouche, Nourriture, Nutrition, PDO, People, Person, Personne, Production du Fromage, Produit alimentaire, Produit du terroir, Produit laitier, Produit régional, Produits laitiers, Protected designation of origin, Pâte pressée non cuite, REP-088, REP-164, Regional Specialty, Regional product, Regional speciality, Spécialité régionale, Terroir, Tome, Tomme, cheese, dairy products, fromage au lait de vache, tre humain