Cancoillotte

Cancoillotte, sometimes spelled Cancoyotte, is a creamy, runny French cheese made from metton cheese. It’s a beloved delicacy in the Franche-Comté, Lorraine, and Luxembourg regions, enjoyed either cold or hot throughout the year. This cheese has its roots in the village of Oyrières near Champlitte in Haute-Saône. The name “cancoillotte” dates back to the 19th century, originating from the word "coille" derived from "cailler" which refers to curdled milk left after cream extraction.

Traditional cancoillotte preparation involves melting metton cheese over a low flame with a bit of water or milk. Before serving, salt or butter is added, and sometimes garlic, wine, cumin, or other ingredients are incorporated for additional flavor. Commercial cancoillotte often has higher fat and calorie content due to the inclusion of butter to make it richer and softer. However, pure melted metton with just water is nearly fat-free and low in calories, providing an excellent source of calcium without the extra fat.

You can typically find cancoillotte in 200-gram portions, pre-melted and ready to eat, especially in supermarkets in eastern France. In Luxembourg, it’s called Kachkéis and is often spread on open sandwiches with mustard. The texture of cancoillotte can vary depending on whether it’s made from pure melted metton or a commercial version, with the former being stickier than the latter.

Whether you’re spreading it on bread or using it in cooking, cancoillotte is a versatile cheese that adds a unique touch to many dishes.