Cancoillotte
| Cancoillotte | |
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| Country of origin | France |
| Region, town | Franche-Comté, Lorraine |
| Source of milk | Cows |
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.
[edit] Presentation
Made from metton, 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.
[edit] 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.
[edit] References
- Jean-Marie Garnier, La Haute-Saône culinaire
- Evan Jones, The World of Cheese
