| CANCOILLOTTE |
 Description:
A cheese called Metton,
of which both artisanal and industriel versions are produced, is used to make
Cancoillotte. The Metton is made from skimmed milk, which is coagulated, thinly
cut, and heated to a maximum of 60°C, pressed, pounded, and then ripened
for a few days. Cancoillotte is made by melting the Metton in a little water or
milk over a low heat and adding salt and butter. Hot or cold, the Cancoillotte
is spread on bread and eaten for breakfast or as a snack, sometimes with
vegetables or meat. It is sold in containers, plain, or with butter, garlic or
wine. The taste is simple.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
250 g |
| Affinage |
 |
|
| Pate
(dough) |
 |
Pate : Soft |
|
