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Cancoillotte
Cancoillotte
Country of origin	France
Region, town	Franche-Comté, Lorraine
Source of milk	Cows

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.

[edit] Presentation

Made from metton, Cancoillotte is typically sold in weights averaging 200 grams. The cheese appeared no later than the 16th century. The name is attested since 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 before salt or butter is added. 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.

Cancoillotte is sold premelted in 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
Evan Jones, The World of Cheese