Cancoillotte

Cancoillotte is made from cow's milk in the Franche-Comté region of France. This cheese is usually sold in a semi-liquid form and has a smooth, velvety texture with a mild, slightly nutty flavor. It can be enjoyed warm or cold, often melted and served with garlic or wine as flavor enhancers.

Key Facts

Country of Origin	France
Specific Origin	Franche-Comte
Milk Type	Cow's milk
Milk Treatment	Skim
Rind	None
Texture	Smooth, creamy
Flavor	Varies
Colors	Golden yellow (metton)
Rennet Type	Rennet
Also Known As	Cancoyotte

What is Cancoillotte Cheese?

Cancoillotte, from Eastern France's Franche-Comte, turns skim milk into a culinary delight. This creamy cheese starts with metton, which is produced by adding rennet to milk, then heating and drying. This method reflects the region's resourcefulness, with roots possibly stretching back to Roman times.

Traditionally, cancoillotte is enjoyed warm and flavored with additions like garlic or wine. It began as a farmhouse staple but gained wider appeal during World War I through canned versions. Now, while mostly made in creameries, it's still a regional favorite, with most of it consumed within its home region.

First made in the 16th century near Oyrières, the name cancoillotte comes from the process of curdling. It's a key part of local food culture. Modern versions may add butter for richness, offering a variety from plain to garlic-flavored. Widely available, especially in the east of France and Luxembourg, cancoillotte remains a link to the area's gastronomic past, evolving from a simple recipe to a cherished regional dish.