Cancoillotte
Cancoillotte or Cancoyotte is a traditional French cheese made in the Franche-Comté region of eastern France. It is a runny cheese made from metton, a curdled milk product, and water, and is typically flavored with garlic or other seasonings.
History[edit | edit source]
The origins of Cancoillotte date back to the Middle Ages, making it one of the oldest known cheeses in the Franche-Comté region. It was traditionally made by farmers during the winter months when milk production was low. The cheese was a way to preserve the milk and provide a source of protein during the lean winter months.
Production[edit | edit source]
Cancoillotte is made by heating metton, a curdled milk product, with water until it melts into a runny consistency. The cheese is then flavored with garlic or other seasonings. The final product is a creamy, spreadable cheese with a distinctive tangy flavor.
Consumption[edit | edit source]
Cancoillotte is typically consumed warm and is often served with potatoes or bread. It is also used as a cooking ingredient in various traditional Franche-Comté dishes. Despite its low fat content, Cancoillotte has a rich, creamy texture and a distinctive tangy flavor.
Nutritional Value[edit | edit source]
Cancoillotte is known for its low fat content, typically around 8-10%. This makes it a popular choice for those seeking a healthier cheese option. Despite its low fat content, Cancoillotte is high in protein and calcium, making it a nutritious addition to any diet.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD