Search
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Cancoillotte Cheese
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.
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.
Key Facts About Cancoillotte Cheese
| Country of Origin | France |
| Specific Origin | Franche-Comte |
| Milk Type | Skim Milk |
| Milk Treatment | Heated |
| Rind | None |
| Texture | Smooth, creamy |
| Flavor | Varies |
| Colors | Golden yellow (metton) |
| Rennet Type | Rennet |
