FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CACHAL
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is a Provencal cheese made by working up the curd of mixlk with the hands. In a little time it ferments, and obtains a very piquant flavor, which is locally much prized.
