Cancoillotte
Encyclopedia
Cancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté
, but also Lorraine
and Luxembourg, where it is also called Kachkéis (cook-cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.
, Cancoillotte is typically sold in weights averaging 200 grams. The cheese appeared no later than the 16th century. The name is attested since the 19th century, from "coille", derived from cailler (to curdle
), referring to milk left after cream extraction (resulting in a lower fat content). The cheese is typically served melted over a small flame, with a little water or milk before salt or butter is added. Sometimes garlic is added as well. Cancoillotte is good melted with lots of butter. Recently there are commercial versions with wine, cumin or other additions.
While cancoillote made from melting pure metton with a bit of water is almost fat- and calories-free (therefore good for diets, as it can be a good calcium provider without the fat), commercial versions are higher in fat and calories due to the butter added to make it sweeter and softer and the preservatives added to make it last longer.
On the other hand, the texture of cancoillote between pure melted metton and commercial versions is different. Melted metton is much stickier (but still great on steamed potatoes) than the commercial versions.
Cancoillotte is sold premelted 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.
Franche-Comté
Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France...
, but also Lorraine
Lorraine (région)
Lorraine is one of the 27 régions of France. The administrative region has two cities of equal importance, Metz and Nancy. Metz is considered to be the official capital since that is where the regional parliament is situated...
and Luxembourg, where it is also called Kachkéis (cook-cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.
Presentation
Made from mettonMetton
Metton is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making the 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 salt and butter .-External links :* ]]...
, Cancoillotte is typically sold in weights averaging 200 grams. The cheese appeared no later than the 16th century. The name is attested since the 19th century, from "coille", derived from cailler (to curdle
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
), referring to milk left after cream extraction (resulting in a lower fat content). The cheese is typically served melted over a small flame, with a little water or milk before salt or butter is added. Sometimes garlic is added as well. Cancoillotte is good melted with lots of butter. Recently there are commercial versions with wine, cumin or other additions.
While cancoillote made from melting pure metton with a bit of water is almost fat- and calories-free (therefore good for diets, as it can be a good calcium provider without the fat), commercial versions are higher in fat and calories due to the butter added to make it sweeter and softer and the preservatives added to make it last longer.
On the other hand, the texture of cancoillote between pure melted metton and commercial versions is different. Melted metton is much stickier (but still great on steamed potatoes) than the commercial versions.
Cancoillotte is sold premelted in supermarkets, especially in the east of France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. In Luxembourg, Kachkéis is usually eaten on an open sandwich
Open sandwich
An open sandwich, also known as an open face/faced sandwich, Ulrich Sandwich, bread baser, or tartine, consists of a single slice of bread with one or more food items on top.- In various countries :...
on which mustard has been smeared as well.
External Links (french)
- Article about Cancoillote at the site cancoillotte.net
- Fromagerie Poitrey (located in Franois)
- History of Cancoillotte
- "La cancoillotte facile" How to prepare Cancoillotte (with photos) and a recipe for Cancoillotte Mousse.