Cancoillotte
From Wikipedia, the free encyclopedia
| Cancoillotte | |
|---|---|
| no picture | |
| Country of origin | France |
| Region, town | Franche-Comté, Lorraine |
| Source of milk | Cows |
| Pasteurised | |
| Texture | |
| Aging time | |
| Certification | |
Cancoillotte or Cancoyotte is a 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.
[edit] Presentation
A cheese made from metton, Cancoillotte 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 sold premelted in French 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.
[edit] External Links (french)
- Article about Cancoillote at the site cancoillotte.net
- Fromagerie Poitrey (located in Franois)
- History of Cancoillotte
- "La cancoillotte facile" How to prepare Cancoillotte (with photos) and a recipe for Cancoillotte Mousse.
[edit] References
- Jean-Marie Garnier, La Haute-Saône culinaire
