''Cancoillotte'' or ''cancoyotte'' is a runny French cheese made from
metton
''Metton'' is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making Cancoillotte. The traditional process to produce Cancoillotte with metton is to cook it in an earthenware pot with some water or milk, then to add ...
cheese, and produced principally in
Franche-Comté
Franche-Comté (, ; ; Frainc-Comtou: ''Fraintche-Comtè''; frp, Franche-Comtât; also german: Freigrafschaft; es, Franco Condado; all ) is a cultural and historical region of eastern France. It is composed of the modern departments of Doubs, ...
, but also
Lorraine
Lorraine , also , , ; Lorrain: ''Louréne''; Lorraine Franconian: ''Lottringe''; german: Lothringen ; lb, Loutrengen; nl, Lotharingen is a cultural and historical region in Northeastern France, now located in the administrative region of Gr ...
and
Luxembourg
Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small lan ...
, where it is also called ''Kachkéis'' or ''Kochkäse'' in German (cooked cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.
History
The cheese was first made in the village of
Oyrières, near
Champlitte
Champlitte is a commune in the Haute-Saône department in the region of Bourgogne-Franche-Comté in eastern France. The inhabitants of Champlitte are known in French as the Chanitois.
History
During the Roman Era, Champlitte was close to two maj ...
, in
Haute-Saône
Haute-Saône (; Arpitan: ''Hiôta-Sona''; English: Upper Saône) is a department in the Bourgogne-Franche-Comté region of northeastern France. Named after the river Saône, it had a population of 235,313 in 2019.[curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...]
le), referring to milk left after cream extraction (resulting in a lower fat content).
Production
Traditionally, cancoillote is produced when
metton
''Metton'' is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making Cancoillotte. The traditional process to produce Cancoillotte with metton is to cook it in an earthenware pot with some water or milk, then to add ...
cheese is melted over a small flame, with a little water or milk, and salt or butter added before serving. Sometimes garlic is added as well. Recently there are commercial versions with wine, cumin or other additions. Cancoillotte is typically sold in quantities averaging 200 grams.
While cancoillote made from melting pure metton with a bit of water is almost fat- and calorie-free (therefore good for diets, as it can be a good source of calcium without the fat), commercial versions are higher in fat and calories due to the butter added to make it sweeter and softer.
On the other hand, the texture of cancoillote varies between pure melted metton and commercial versions. Melted metton is much stickier than the commercial versions.
Cancoillotte is sold pre-melted in supermarkets, especially in the east of
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
. In Luxembourg, ''Kachkéis'' is usually eaten on an
open sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top.
History
During the start of the middle ages, thin slabs of coarse ...
on which mustard has been smeared as well.
References
External links
Article about Cancoilloteat the site cancoillotte.net
Fromagerie Poitrey(located in Franois)
*
La cancoillotte facile How to prepare Cancoillotte (with photos) and a recipe for Cancoillotte Mousse.
Other references
* Jean-Marie Garnier, ''La Haute-Saône culinaire''
* Evan Jones, ''The World of Cheese''
{{Authority control
French cheeses
Cow's-milk cheeses
Cuisine of Haute-Saône
Odenwald