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.