Metton, an essential cheese in the making of "Cancoillotte"

"Cancoillotte" is a processed cheese speciality made from cow's milk. It is produced in two stages. The milk is skimmed before being transformed into a cheese: white metton. This metton is then matured, then melted to produce "Cancoillotte".

Natural or flavored, it's one of the lightest cheeses

The texture of the finished product is semi-liquid to stringy, and a little sticky. In its natural state, "Cancoillotte" has a creamy to light yellow, homogeneous color. Cancoillotte" is also marketed in flavored versions: garlic, spices, white wine, yellow wine, mushrooms, nuts, etc. With a fat content of less than 15%, Cancoillotte is low in calories compared to other cheeses, making it a perfect ally for indulging without counting the calories. Gourmets won't be left out either, with its smell and flavor reminiscent of milk and butter, with a slightly yeasty note.

Taste it cold or hot, as you like

In Franche-Comté, "Cancoillotte" is generally enjoyed cold spread on bread, for breakfast or with a meal. Others prefer it hot, as a fondue with "mouillettes". It's also used to enhance gratins, top potatoes or accompany local specialties such as Montbéliard or Morteau sausages.

A product from the former Franche-Comté and neighbouring departments

The geographical area for milk production, metton production and its transformation into "Cancoillotte" is established in the former Franche-Comté region (departments of Doubs, Jura, Haute-Saône and Territoire de Belfort), part of the Ain and Saône-et-Loire departments, and bordering communes in the Côte d'Or, Haute-Marne and Vosges departments.