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.
Made from metton, Cancoillotte is typically sold in quantities averaging 200 grams. The cheese appeared no later than the 16th century. The name dates from the 19th century, from "...
More
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.
Made from metton, Cancoillotte is typically sold in quantities averaging 200 grams. 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). 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...
Less
