Supriya Ghosh

Cancoillotte

Updated on
Share on FacebookTweet on TwitterShare on LinkedIn
Source of milk  Cows
Country of origin  France
Cancoillotte regimeacomwpcontentuploads201501Lacancoill
Region, town  Franche-Comté, Lorraine
Regions  Franche-Comté, France, Lorraine, France
Similar  Comté cheese, Morbier cheese, Handkäse, Vacherin Mont‑d'Or, Morteau sausage

Cancoillotte


Cancoillotte or Cancoyotte is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cook-cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.

Contents

Cancoillotte Cancoillotte Wikipedia

Lutter contre l illettrisme cancoillotte nature fabriqu e en franche comt


History

Cancoillotte Cancoillotte en Fromagerie Hamel

The cheese appeared no later than the 16th century. The name dates from the 19th century, from "coille," derived from cailler (to curdle), referring to milk left after cream extraction (resulting in a lower fat content).

Production

Cancoillotte Products and ingredients

Traditionally, cancoillote is produced when metton 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.

Cancoillotte la cancoillotte Tourisme en FrancheComte

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 Cancoillotte

Cancoillotte is sold pre-melted in supermarkets, especially in the east of France. In Luxembourg, Kachkéis is usually eaten on an open sandwich on which mustard has been smeared as well.

References

Cancoillotte Wikipedia


Similar Topics
Morbier cheese
Morteau sausage
Rancho Deluxe
Topics