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Distinctive Features of Cancoillotte
Cancoillotte possesses a remarkably smooth, almost liquid consistency. It has a pale ivory or light yellow colour. Its texture is uniformly creamy with no grains or chunks.
This cheese offers a mild, slightly salty, and distinctly tangy flavour profile. It contains a very low fat content, typically around 10% fat in dry matter. Its high moisture content gives it a spreadable quality similar to a thick sauce.
Cancoillotte Varieties
Traditional plain Cancoillotte remains the most common variety. It is made from metton, a skimmed milk curd, melted with water and butter. This version highlights the simple, tangy base flavour of the cheese.
Flavoured varieties are also popular, especially in the Franche-Comté region which shares this culinary tradition. Cancoillotte au Vin Blanc incorporates white wine for extra acidity. Cancoillotte à l’Ail includes garlic, adding a pungent, aromatic kick to the mild cheese base.
History and Traditions of Cancoillotte
Cancoillotte originates from the Lorraine and Franche-Comté regions, with strong traditions in Luxembourg. It was historically a peasant food, created as a way to use metton, a byproduct of butter production. This resourceful recipe prevented waste and provided a nutritious, long-lasting food source.
The region is also famous for its Comté and Morbier cheeses. Local beverages include Vin Jaune from the Jura and fruit brandies like Mirabelle. Cancoillotte is often enjoyed melted and hot, served with boiled potatoes or spread on bread as a simple, comforting meal.
Cancoillotte Production Process
Production starts with metton, a fermented skimmed milk curd. This curd is dried and can be stored for long periods. The metton is then broken into small pieces.
Water and butter are added to the metton in a caquelon or pot. The mixture is gently heated while stirring constantly until it becomes completely smooth and liquid. No rennet is used in this melting process, which is simple and requires careful temperature control to avoid burning.
Wine or Beverage Pairings for Cancoillotte
A crisp, dry white wine from the region complements Cancoillotte perfectly. Try a Vin Gris from Lorraine or a light Chardonnay. The acidity of the wine cuts through the richness of the melted butter in the cheese.
For a non-alcoholic pairing, a dry cider works very well. The slight sweetness and fizz refresh the palate. A light, hoppy pilsner beer is also an excellent international pairing choice.
Suitable Fruit and Vegetables with Cancoillotte
Cancoillotte pairs wonderfully with crisp, fresh vegetables. Serve it with radishes, cucumber sticks, or endive leaves for dipping. The cool, watery crunch provides a nice contrast to the warm, soft cheese.
For fruit, slightly tart apples are a classic companion. The apple’s acidity balances the cheese’s saltiness. Grapes and pears also work well, offering a sweet and juicy counterpoint.
Suitable Meat and Fish dishes for Cancoillotte
Cancoillotte is a fantastic sauce for simple, boiled meats. It is traditionally served over boiled pork or chicken. The creamy cheese adds moisture and flavour to the lean, simply cooked protein.
It can also be used as a topping for grilled sausages. For a fish dish, try it with steamed white fish like cod or haddock. The mild cheese does not overpower the delicate flavour of the fish.
Presentation of Cancoillotte
Cancoillotte is best served warm, directly from the pot it was melted in. Take it out of the fridge at least 30 minutes before reheating. Gently warm it in a bain-marie or on a very low heat, stirring constantly until smooth and hot.
Serve it in a small ceramic dish or a ramekin to retain its heat. Provide a small spoon for serving and spreading. Accompany it with a separate plate of boiled potatoes, bread, or vegetables for dipping.
Cancoillotte Recipe Ideas
Tartiflette à la Cancoillotte
This is a lighter twist on the classic Alpine Tartiflette. It uses Cancoillotte instead of Reblochon for a less fatty but equally comforting result. The cheese melts into a delicious sauce that coats the potatoes and bacon perfectly.
It is an ideal dish for a cold weather lunch or a simple dinner. The preparation is straightforward and requires common ingredients. The final dish is creamy, savoury, and deeply satisfying.
- 1 kg waxy potatoes
- 200 g smoked bacon lardons
- 1 large onion, thinly sliced
- 200 ml dry white wine
- 400 g Cancoillotte
- 2 tablespoons butter
- Salt and pepper to taste
- Preheat your oven to 180°C.
- Boil the potatoes in their skins until tender. Let them cool, then peel and slice them.
- In a large skillet, fry the bacon lardons until crispy. Remove and set aside.
- In the same skillet, melt the butter and sauté the onion until soft.
- Add the sliced potatoes and bacon back to the skillet. Pour in the white wine and let it reduce slightly.
- Gently warm the Cancoillotte in a separate pot until liquid.
- Transfer the potato mixture to a baking dish. Pour the liquid Cancoillotte evenly over the top.
- Bake for 20-25 minutes until bubbly and golden on top. Serve immediately.
Cancoillotte and Ham Toasted Sandwich
This recipe elevates the simple ham and cheese sandwich. The melted Cancoillotte creates an incredibly creamy, oozy filling. It is a quick and delicious lunch option that feels gourmet.
The tangy flavour of the cheese pairs excellently with the salty ham. Using good quality bread is key to this recipe’s success. It is best eaten hot, straight from the panini press or skillet.
- 8 slices of rustic bread
- 400 g Cancoillotte, warmed until liquid
- 200 g thinly sliced cooked ham
- 2 tablespoons butter, softened
- Heat a panini press or a large skillet over medium heat.
- Butter one side of each slice of bread.
- On the unbuttered side of four slices, spread a generous amount of warm Cancoillotte.
- Top the cheese with slices of ham.
- Place the remaining slices of bread on top, buttered side out.
- Grill the sandwiches in the press or skillet for 3-4 minutes per side, until the bread is golden brown and the cheese is hot and melted.
- Slice in half and serve immediately.
Similar Cheeses and Alternatives to Cancoillotte
Cancoillotte is quite unique, but its closest relative is the French fondue from the Savoie region. Both are melted cheese preparations, though fondue uses a blend of cheeses like Gruyère and Emmental with wine and garlic. Another alternative is Italian Crescenza, a fresh, spreadable cheese with a similar texture but a much milder, less tangy flavour profile. For a different kind of melted cheese experience, Welsh Rarebit from Britain uses a beer and cheese sauce, offering a more robust and bitter flavour compared to the delicate tang of Cancoillotte.
Cancoillotte: Questions and answers
What are good pairings for Cancoillotte?
Pair Cancoillotte with a crisp, dry white wine like Vin Gris or a light Chardonnay. It goes well with boiled pork, chicken, or grilled sausages. For vegetables, serve it with radishes, endive leaves, or tart apples for contrast.
What are good substitutes for Cancoillotte?
A close substitute for Cancoillotte is a simple fondue made from Gruyère and Emmental cheeses. Italian Crescenza offers a similar texture but is milder and less tangy. For a different flavour, try Welsh Rarebit with a beer and cheese sauce.
Is Cancoillotte safe to eat?
Cancoillotte is safe to eat when stored properly and consumed before its expiry date. Discard it if you notice any off smells, mould, or discolouration. Heat it gently to serving temperature to ensure safety and optimal flavour.
What is the shelf life of Cancoillotte?
Unopened Cancoillotte typically lasts up to a few weeks in the refrigerator, depending on the producer. Once opened, consume it within 3 to 5 days for best quality. Always follow the expiration date on the packaging for safety.
Where can you buy Cancoillotte?
You can buy Cancoillotte in specialty cheese shops or well-stocked supermarkets, especially in Luxembourg and parts of France. Look for it in the refrigerated dairy article, often near other soft cheeses. Online gourmet food retailers may also stock it.
How do you cut Cancoillotte?
Cancoillotte is soft and spreadable, so cutting is not usually necessary. If chilled and firm, use a warm knife to slice it easily. For serving, simply scoop or spread it directly from the container.
How is Cancoillotte eaten?
Cancoillotte is typically eaten warm, spread on bread or served with boiled potatoes. It can be used as a dip for fresh vegetables like radishes or cucumber sticks. Enjoy it melted in sandwiches or as a sauce for simple meat dishes.
Does Cancoillotte need cooling?
Yes, Cancoillotte must be refrigerated at around 4°C to maintain freshness and safety. Remove it from the fridge 30 minutes before warming to prevent texture issues. Do not leave it at room temperature for more than two hours.
How should you store Cancoillotte?
Store Cancoillotte in its original packaging or an airtight container in the refrigerator. Keep it away from strong-smelling foods to prevent flavour absorption. Always check the use-by date and seal it properly after each use.
How do you use Cancoillotte?
Cancoillotte is best used as a warm, spreadable sauce over boiled potatoes or bread. You can also melt it into dishes like a lighter tartiflette for a creamy texture. Stir it constantly on low heat to maintain its smooth consistency.