Contrary to what many people think, for those who know, the cancoillotte is not a mixture of remnants of old cheese. So, please stop spreading this unfounded rumour… It is simply curdled milk as it rehydrates with water and/or milk. And that’s all !
This cheese is from my hometown, which I particularly appreciate when it is prepared in house. You can eat it hot or cold, on potatoes or on a cheese platter… It is a cheese that is light and not at all strong in flavor as one can imagine. It looks like a fragrant cream but less oily and more sticky. ��
Go, I suggest that you throw in a recipe for cancoillotte house and you will see, there is nothing complicated…
To 1 bowl Save Print Ingredients
- 250 g of metton, refined (I found only in the Franche-Comté)
- 10 cl of skim milk
- 30 cl of water
- 1 clove of garlic
- salt and pepper of the mill
- 1 knob of butter
- 5 cl of white wine from the Jura (optional)
- Pour the metton in a saucepan and add the water. Leave to soak for 3 hours.
- Add the milk, garlic, 1/2 clove, knob of butter, a pinch of salt and pepper, then cook over low heat, stirring constantly until the batter is smooth. This can be a little long, about 20 minutes…
- You can also add a little wine if you wish.
- Then pour immediately into a large bowl and let cool to room temperature. It can also be eaten cold and keep cool.
- If you keep the cancoillotte cool, take it out 30 minutes before serving.
You can enjoy hot or cold and complement it with what you like. Some add same spices, such as cumin or substantive nature, without wine or garlic. Has you to be imaginative…
Photo amended in may 2016