Cancoillotte
From Wikipedia, the free encyclopedia
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| Country of origin | France | |||
| Region, town | Franche-Comté, Lorraine | |||
| Source of milk | Cows | |||
| Pasteurized | ||||
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Cancoillotte or Cancoyotte is a French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg (where it is also calle kachkéis). It is a typical cheese in Franc-comtois Gastronomy
[edit] Presentation
A cheese made from cows milk, Concoillotte is typically sold in weights averaging 200 grams. The name is attested since the 19th century, from "coille", derived from the franc-comtois verb cailler, and means milk left over after the extraction of the cream, resulting in a lower fat cheese. 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 to the mixture as well. A "good" cancoillotte is melted with lots of butter. Cancoillotte is often sold premelted in supermarkets especially in the east of France, but also around France.
[edit] External Links (french)
- Article about Cancoillote at the site cancoillotte.net
- Fromagerie Poitrey (situated at Franois)
- History of Concoillotte
- "La cancoillotte facile" How to prepare Cancoillotte (with photos) and a recipe for Cancoillotte Mousse.
[edit] References
- Jean-Marie Garnier, La Haute-Saône culinaire
