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Cancoillotte 01 09.jpg
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,[1] 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.


Made from metton, Cancoillotte is typically sold in quantities averaging 200 grams. The cheese appeared no later than the 16th century.[2][3] 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). The cheese is typically served melted over a small flame, with a little water or milk, and salt or butter added before serving. 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 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 and the preservatives added to make it last longer.[4] 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. In Luxembourg, Kachkéis is usually eaten on an open sandwich on which mustard has been smeared as well.


  1. ^ "Cancoillotte". Retrieved 2013-01-13. 
  2. ^ "La Cancoillotte". Retrieved 2013-01-13. C’est aussi au Moyen-Age que naquit le gruyère et peut-être la cancoillotte. On fixe le début du gruyère est attesté vers le XIIè ou XIIIè siècle. Pour la cancoillotte, son origine est moins précise 
  3. ^ "La Cancoillotte". Retrieved 2013-01-13. D’autres historiens pensent que l’origine de la cancoillotte daterait du XVI ème siècle. Nicolas de Granvelle l’aurait introduite à la cour de Charles Quint. Mais c’est sans doute pour ne pas avoir à jeter du lait rapidement caillé que la recette est venue. 
  4. ^ "Cancoillotte". French National Centre for Scientific Research. Retrieved 2013-01-13. Fromage du Jura ou de Franche-Comté obtenu à partir du lait écrémé et caillé formant le metton, auquel on ajoute du beurre, du vin blanc et des aromates 

External Links (french)[edit]

Other references[edit]

  • Jean-Marie Garnier, La Haute-Saône culinaire
  • Evan Jones, The World of Cheese