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Cancoillotte

Cancoillotte - cheese - fromage 0.00 EUR Disponible

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.

Fromages.com Avenue Vatel
37000 TOURS
FRANCE
+33 2 47 66 17 17 info@fromages.com Fromages.com - The best of french cheeses - le meilleur des fromages français.
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Cancoillotte, cow milk cheese available to sell

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.


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Season
Spring - Summer - Fall - Winter
Maturing

Entire

Weight
250 g (8,75 Ozs)

Pairing cheese and wine

Yellow wine: Côtes du Jura (Chardonnay, Savagnin grapes)Red wine: Passetoutgrain (Pinot Noir, Gamay Noir grapes)


 

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