Cancoillotte or cancoyotte is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cooked cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.
|Country of origin||France|
|Region, town||Franche-Comté, Lorraine|
|Source of milk||Cows|
|Related media on Commons|
The cheese was first made in the village of Oyrières, near Champlitte, in Haute-Saône. It appeared no later than the 16th century. The name dates from the 19th century, from "coille," derived from cailler (to curdle), referring to milk left after cream extraction (resulting in a lower fat content).
Traditionally, cancoillote is produced when metton cheese is melted over a small flame, with a little water or milk, and salt or butter added before serving. Sometimes garlic is added as well. Recently there are commercial versions with wine, cumin or other additions. Cancoillotte is typically sold in quantities averaging 200 grams.
While cancoillote made from melting pure metton with a bit of water is almost fat- and calorie-free (therefore good for diets, as it can be a good source of calcium without the fat), commercial versions are higher in fat and calories due to the butter added to make it sweeter and softer. On the other hand, the texture of cancoillote varies between pure melted metton and commercial versions. Melted metton is much stickier than the commercial versions.
- "Cancoillotte". androuet.com. Retrieved 2013-01-13.
- "La Cancoillotte". cancoillotte.net. Archived from the original on 2015-09-23. Retrieved 2013-01-13.
C'est aussi au Moyen-Age que naquit le gruyère et peut-être la cancoillotte. On fixe le début du gruyère est attesté vers le XIIe ou XIIIe siècle. Pour la cancoillotte, son origine est moins précise
- "La Cancoillotte". racinescomtoises.net. Retrieved 2013-01-13.
D'autres historiens pensent que l'origine de la cancoillotte daterait du XVIe siècle. Nicolas de Granvelle l'aurait introduite à la cour de Charles Quint. Mais c'est sans doute pour ne pas avoir à jeter du lait rapidement caillé que la recette est venue.
- "Cancoillotte". French National Centre for Scientific Research. Retrieved 2013-01-13.
Fromage du Jura ou de Franche-Comté obtenu à partir du lait écrémé et caillé formant le metton, auquel on ajoute du beurre, du vin blanc et des aromates
- Jean-Marie Garnier, La Haute-Saône culinaire
- Evan Jones, The World of Cheese