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search Cancoillotte 01 09.jpg Country of origin France Region,
town Franche-Comté, Lorraine Source of milk Cows  Cancoillotte
or Cancoyotte is a runny French cheese made principally in
Franche-Comté,[1] but also Lorraine and Luxembourg, where it is
also called Kachkéis or Kochkäse in German (cook-cheese). It is
a typical cheese in Franc-Comtois gastronomy. It is eaten all
year around, served cold or hot.   Made from metton,
Cancoillotte is typically sold in quantities averaging 200
grams. The cheese appeared no later than the 16th century.[2][3]
The name dates from the 19th century, from "coille," derived
from cailler (to curdle), referring to milk left after cream
extraction (resulting in a lower fat content). The cheese is
typically served melted over a small flame, with a little water
or milk, and salt or butter added before serving. Sometimes
garlic is added as well. Cancoillotte is good melted with lots
of butter. Recently there are commercial ve