- Cancoillotte
Infobox Cheese
name = Cancoillotte
othernames =
country =France
regiontown =Franche-Comté , Lorraine
region =
town =
source =Cow s
pasteurised =
texture =
fat =
protein =
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certification =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.Presentation
Made from , 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.External Links (french)
* [http://www.cancoillotte.net/article.php3?id_article=143 Article about Cancoillote] at the site cancoillotte.net
* [http://www.poitrey.fr Fromagerie Poitrey] (located in Franois)
* [http://cled.free.fr/cl/techniques/cancoillotte/cancoillotte.html History of Cancoillotte]
* [http://perso.wanadoo.fr/sudoku.laviron/cancoillotte/ "La cancoillotte facile"] How to prepare Cancoillotte (with photos) and a recipe for Cancoillotte Mousse.References
* Jean-Marie Garnier, "La Haute-Saône culinaire"
* Evan Jones, "The World of Cheese"
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